Saturday, May 30, 2009

New Favorite Pasta

So my mom sent me this recipe about a month ago, and I am hooked. Like, it is a good thing Randy likes this for dinner but he still might get sick of it hooked. The artichoke hearts aren't quite as expensive if you get a jar at Costco--but beware, you will have enough on hand to develop a serious addiction. I will have to post my recipe for artichoke pizza another day.

Here is the original recipe, in all its non-vegan glory. I altered it by removing the meat, sauteing the garlic in a little of the oil from the sun-dried tomatoes, and then using veggie bouillon instead of chicken. Then at the end, I added a little Seitan--and even if you aren't vegetarian, you really need to try this recipe. It makes a healthy protein alternative to meat, and is seriously delicious. It slices like meat, and makes really delicious sandwiches!

Sausage, Artichoke & Sun-Dried tomatoes Pasta
Sweet Italian sausage
2 or 3 Sun dried tomatoes, chopped
1 small jar (6.5 oz) Artichoke hearts
1 clove garlic, minced
1 cup (or more for desired consistency) Chicken broth
4-oz Angel hair pasta
¼ cup shredded Parmesan cheese
2 TBSP chopped fresh basil leaves
2 TBSP chopped fresh Italian parsley leaves
½ cup shredded mozzarella cheese
Salt and freshly ground pepper

Brown sausage, set aside to drain.

Wipe excess grease from sausage from pan. To the pan add the artichokes and garlic, sauté over medium heat until garlic is tender (about 2 minutes).

Add broth and sun-dried tomatoes. Simmer over medium heat until the sauce reduces slightly, stirring occasionally (about 8 minutes [I think this is too long]).

Meanwhile, cook pasta as directed on package. Drain pasta but do not rinse.

Add the pasta, sausage, Parmesan cheese, basil and parsley to artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in mozzarella cheese. Season to taste with salt and pepper.

Serve, topping with additional Parmesan cheese if desired.

Seitan O'Greatness:


  • 1.5 c. vital wheat gluten

  • 1/4 c. nutritional yeast

  • 1 . salt

  • 2 t. paprika

  • 1/4 t. cinnamon

  • 1/4 t. cumin

  • 1-2 t. pepper

  • 1/8 t. cayenne pepper

  • 1/8 t. allspice (I skipped this)

  • 3/4 c. cold water

  • 4 T. tomato paste

  • 1 T. ketchup

  • 2 T. olive oil

  • 2 T. vegetarian Worcestershire sauce

  • 1-3 cloves garlic, crushed well (I just sprinkled in garlic powder to taste)


Preheat oven to 325°.

In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.

Add the liquid ingredients to the dry ingredients. Mix well, then knead for several minutes.

Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired.

You can seriously just throw all the ingredients in a kitchen-aid with a dough hook, let it mix- and then pop it in the oven. I take it as a great seal of approval that both my dad (who really likes meat) and Randy liked this.
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