Friday, August 8, 2008

Spaghetti and Slausage Balls

8 oz whole wheat angel hair pasta, cooked

1 32 oz can cherry tomatoes
1/4 c. old red wine
4 cloves garlic, minced
1/2 red onion, chopped
1/2 tbl. each: basil, oregano, thyme
1/2 tsp cayenne
salt and pepper

Saute onions in small amount of olive oil (or lemon juice) until golden. Add in garlic until you can smell it, about 30 seconds to a minute, do not over cook. Add salt, pepper and spices, stir frequently. Add wine to deglaze the pan and reduce. Add tomatoes and bring to a boil, stir, then reduce heat to simmer, with the top cracked (or all the way on.) Cook 20-30 minutes (minimum) and stir occasionally to prevent sticking.

Slausage Balls:
1 tube Gimme Lean sausage-style tofu stuff
1/4 c. diced onion
1/4 c. diced red bell pepper
1/2 c. nutritional yeast
1 tbl. oregano
1/4 c. whole wheat flour

Combine ingrediants in a bowl, oil hands, then roll balls (1 to 1.5 inches) and lay on wax paper. (1 tube should yield about 25 balls.) Fry balls until browned, then add to sauce.

Drain pasta and serve!

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