1 large can petite diced tomatoes
4 ounces manzanilla olives (roughly chopped)
1-2 tablespoons capers (rinsed)
1 shallot (diced)
4 cloves of garlic (microplaned)
1 handful fresh parsley (chopped)
1/4 cup olive oil
1/2 teaspoon (or more) red pepper flakes
black pepper (to taste)
2 grilled vegetarian sausages (Italian Style Fieldroast sliced on the bias)
4 servings of thin spaghetti (cooked and drained)
Heat the oil over medium-high heat, and then add the garlic. Watch it closely, because you do not want the garlic to burn. It only needs to cook for about a minute before you add the can of tomatoes, juice and all. Add the rest of the ingredients -- save for the chopped parsley. Continue to cook until most of the moisture has evaporated. This should take less than ten minutes, which is about how much time you need to cook the pasta. Add the parsley to the sauce a few minutes before the addition of your pasta. I pull the pasta straight from the pot and throw it into the sauce. This way it stays hot and doesn't clump. Now toss the pasta and sauce together until nicely incorporated. This is a dish served best family style with a rustic loaf of bread, so find a large bowl or dish, dump the pasta in, top with some parm and parsley, and dig in.
I am really enjoying reading your blog. Every time I read your blog it makes me hungry for what you made and the pictures are awesome. I look forward to trying to make some of your recipes.
Where do you get your vegetarian sausage? What brand? (I live in memphis) Thanks!
Whole foods has the best selection. I really like fieldroast brand. The ones i used here are the italian kind which are sweet, they also have chorizo and just regular ole' sage sausage. they are all winners.
I used the Field Roast sausages this weekend for the first time and they were great! I used the chorizo type sausage (actually chipotle sausage) for from-scratch red beans and rice and it was a fabulous dish! Can't wait to try this dish with the Italian sausages.
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