Monday, January 19, 2009

Buckwheat Spaghetti & Italian Soysage with Fire Roasted Tomatoes

As I've said before, I'm not a fan of "fake meat" but one that I can get behind is soysage, a meatless variety of soy-based sausages. In almost any form, as long as it's seasoned well, I can totally do soysage. Since we're meatless this month, I picked up some Tofurkey Italian Style Sausage thinking sooner or later I'd need something meat-like. The buckwheat spaghetti was a find at the Farmers Market. I love the bite of fresh pasta and it's an added plus that it cooks faster than dried. The fire roasted tomatoes are the result of a deliberately stocked pantry. This is a perfect dish for those days (like today) when no one wants to get dressed and leave the house, even to go to the corner store. Talk about comfort food!

Buckwheat Spaghetti and Italian Soysage with Fire Roasted Tomatoes
8 oz fresh buckwheat spaghetti
3 Tofurkey Italian style links, cut into rounds
1 14 oz can fire roasted tomatoes
1 onion, thinly sliced
1/2 cup marinara sauce
1 Tbsp parsley, diced

Boil spaghetti in a large pot of salted boiling water until just al dente. Rinse with cold water and set aside.

Meanwhile, heat 1 Tbsp of oil in a skillet over medium high heat. Add the soysage and onions and cook until the onions just start to become translucent.

Add the fire roasted tomatoes and marinara sauce. Stir in the spaghetti and heat through. Transfer to a platter and garnish with parsley.

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