Cavatelli with Spicy Veggie Sausage and Tomatoes

[Guest guest]

I'll make up a batch of the Everyday Dish sausages for this and just

steam them as cutlets, then crumble up to cook, instead of wrapping in

foil tubes. I'll omit the salt and use no salt added tomato products, as

I always cook salt-free, and of course, omit the oil and sauté with a

bit of water.

 

The original recipe said to use frozen cavatelli pasta or those other

shapes as substitutes. Since I have no idea what frozen cavatelli even

*is*, I just grabbed a box of some random shaped pasta, I think rotini,

to use. The store now has a number of brands making whole wheat pasta,

but in limited shapes, and I doubt the exact shape matters in a recipe

like this.

 

Remember the nutritional info added by Mastercook is approximate,

depending on which sausage you buy, how much salt your tomatoes have,

etc.

 

Sue in NJ

 

 

 

 

* Exported from MasterCook *

 

Cavatelli with Spicy Veggie Sausage and Tomatoes

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : Main Dish Pasta

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil -- omit for fat-free programs

1 medium carrot -- finely chopped

1 medium onion -- finely chopped

1 clove garlic -- minced

2 tablespoons tomato puree

1 tablespoon fresh marjoram -- OR 1 teaspoon dried

1 teaspoon fennel seeds -- ground

28 ounces canned tomatoes -- plum, chopped

1/2 teaspoon salt

1/8 teaspoon fresh ground pepper

1/8 teaspoon cayenne pepper -- to taste

8 ounces vegetarian sausage -- cooked, crumbled

hot pepper flakes

1 pound pasta -- cavatelli, farfalle or gemelli

Parmesan cheese -- or vegan version

parsley sprigs -- flat-leafed; minced

 

1) Sauté the carrot, onion & garlic in oil or water until softened,

about

5 to 7 minutes.

 

2) Stir in the tomato paste, marjoram, fennel, and tomatoes and stir

well.

Add rest of seasonings to taste and simmer for 20 minutes.

 

3) Add sausage/crumbles and stir to blend flavors and let simmer an

additional 5 minutes until heated through. Keep warm over low heat until

the pasta is ready.

 

4) Cook pasta according to package directions. Drain.

 

5) Serve the pasta, pour the sauce over the pasta, top with Parmesan/soy

cheese and serve immediately.

 

Source:

" Pasta for All Seasons "

Copyright:

" 2000 "

 

- - - - - - - - - - - - - - - - - -

-

 

Per Serving: 627 Calories; 12g Fat (16.6%

calories from fat); 27g Protein; 103g Carbohydrate; 8g Dietary Fiber;

0mg

Cholesterol; 824mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat;

2

1/2 Vegetable; 1 1/2 Fat.

 

NOTES : There are a variety of vegetarian sausages on the market,

however

most are not very spicy and need a little encouragement from

your

spice cupboard. If veggie sausage is unavailable, use ground

veggie burgers or another ground meat alternative and increase

the

spices to give it a " sausage " flavor. - Robin Robertson

 

Nutritional info without oil:

Per Serving: 146 Calories; 3g Fat (17.8% calories from fat); 13g

Protein; 19g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

816mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2

Vegetable; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 -9845 0 0 0 0

[Guest guest]

Thanx for the idea for dinner tonight, Sue!

 

God's Peace,

Gayle

-

" Sue in NJ " <sue_in_nj

<Undisclosed-Recipient:;>

Friday, July 18, 2008 7:16 AM

Cavatelli with Spicy Veggie Sausage and Tomatoes

 

 

> I'll make up a batch of the Everyday Dish sausages for this and just

> steam them as cutlets, then crumble up to cook, instead of wrapping in

> foil tubes. I'll omit the salt and use no salt added tomato products, as

> I always cook salt-free, and of course, omit the oil and sauté with a

> bit of water.

>

> The original recipe said to use frozen cavatelli pasta or those other

> shapes as substitutes. Since I have no idea what frozen cavatelli even

> *is*, I just grabbed a box of some random shaped pasta, I think rotini,

> to use. The store now has a number of brands making whole wheat pasta,

> but in limited shapes, and I doubt the exact shape matters in a recipe

> like this.

>

> Remember the nutritional info added by Mastercook is approximate,

> depending on which sausage you buy, how much salt your tomatoes have,

> etc.

>

> Sue in NJ

>

>

>

>

> * Exported from MasterCook *

>

> Cavatelli with Spicy Veggie Sausage and Tomatoes

>

> Recipe By :Robin Robertson

> Serving Size : 4 Preparation Time :0:00

> Categories : Main Dish Pasta

> Vegan

>

> Amount Measure Ingredient -- Preparation Method

> -------- ------------ --------------------------------

> 2 tablespoons olive oil -- omit for fat-free programs

> 1 medium carrot -- finely chopped

> 1 medium onion -- finely chopped

> 1 clove garlic -- minced

> 2 tablespoons tomato puree

> 1 tablespoon fresh marjoram -- OR 1 teaspoon dried

> 1 teaspoon fennel seeds -- ground

> 28 ounces canned tomatoes -- plum, chopped

> 1/2 teaspoon salt

> 1/8 teaspoon fresh ground pepper

> 1/8 teaspoon cayenne pepper -- to taste

> 8 ounces vegetarian sausage -- cooked, crumbled

> hot pepper flakes

> 1 pound pasta -- cavatelli, farfalle or gemelli

> Parmesan cheese -- or vegan version

> parsley sprigs -- flat-leafed; minced

>

> 1) Sauté the carrot, onion & garlic in oil or water until softened,

> about

> 5 to 7 minutes.

>

> 2) Stir in the tomato paste, marjoram, fennel, and tomatoes and stir

> well.

> Add rest of seasonings to taste and simmer for 20 minutes.

>

> 3) Add sausage/crumbles and stir to blend flavors and let simmer an

> additional 5 minutes until heated through. Keep warm over low heat until

> the pasta is ready.

>

> 4) Cook pasta according to package directions. Drain.

>

> 5) Serve the pasta, pour the sauce over the pasta, top with Parmesan/soy

> cheese and serve immediately.

>

> Source:

> " Pasta for All Seasons "

> Copyright:

> " 2000 "

>

> - - - - - - - - - - - - - - - - - -

> -

>

> Per Serving: 627 Calories; 12g Fat (16.6%

> calories from fat); 27g Protein; 103g Carbohydrate; 8g Dietary Fiber;

> 0mg

> Cholesterol; 824mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat;

> 2

> 1/2 Vegetable; 1 1/2 Fat.

>

> NOTES : There are a variety of vegetarian sausages on the market,

> however

> most are not very spicy and need a little encouragement from

> your

> spice cupboard. If veggie sausage is unavailable, use ground

> veggie burgers or another ground meat alternative and increase

> the

> spices to give it a " sausage " flavor. - Robin Robertson

>

> Nutritional info without oil:

> Per Serving: 146 Calories; 3g Fat (17.8% calories from fat); 13g

> Protein; 19g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

> 816mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2

> Vegetable; 0 Fat.

> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 -9845 0 0 0 0

---

>

> Check out our recipe files at http://www.fatfreevegan.com .

> Links

>

>

>

>