January 19, 2010
Tuscan Tofurky Sausage Sauté over Bow Tie Pasta
The HSUS is proud to team up with Tofurky in promoting healthier and more humane eating options. Tofurky is an official sponsor of our Factory Farming Campaign. Look for our logo on Tofurky product packaging!
1 pound bow tie or penne pasta (dry)
2 pounds Tofurky® sweet Italian sausage
4 tablespoons olive or canola oil
1 large onion, julienned
1 tablespoon garlic, minced
12 ounces roasted red peppers, julienned
3 ounces sliced porcini mushrooms, dried (reconstitute by soaking in warm water before adding)
12 ounces spinach, fresh or frozen (defrost and strain out excess water)
8 ounces vegetable stock
4 ounces sherry wine (optional)
2 ounces slurry for thickening (1 ounce cornstarch and 1 ounce cold water)
Cook and strain the pasta.
Brown the sausage in a large sauté pan with 1 tablespoon of oil. Remove from the pan. Cut the sausages on the bias into 1 to 2 inch pieces.
Add the remaining oil to the pan and brown the onions on medium high heat.
Reduce heat to medium and add the garlic. Saute for a few seconds, then add the red peppers and mushrooms. Cook for 2 to 3 minutes over medium heat.
Toss in the spinach, pasta, and cut sausage and heat for 2 more minutes. Transfer to a serving container.
Return the pan to heat and deglaze the pan with vegetable stock and sherry. Bring to a simmer. Thicken with the slurry.
Pour this sauce over the sausage and pasta, stir in, and serve.
Recipe courtesy of Turtle Island Foods.