Friday, January 28, 2011

Rotini Alla Carly

This sauce is a take on my traditional marinara. With ground seitan, fresh herbs and green peas, this sauce has a meaty, hearty bite to it sure to fill you up without spends tons of money or washing every dish in the house.

Olive oil infused with red pepper and sauteed with sweet spanish onion, garlic, seitan and fresh thyme. Woody dried rosemary and a combination of pureed and diced tomatoes makes this sauce taste like it has been simmering all day. Served with pasta of your choosing, fresh parsley and baby arugula for a peppery bite.

Rotini Alla Carly
2 tbl extra virgin olive oil
1 tsp red pepper flakes
1 small spanish onion, small dice
1 tsp sea salt
1 tsp sugar
1 tsp pepper
12 oz ground seitan
3 garlic cloves, minced
2 tbl fresh chopped thyme leaves
1 tbl dried rosemary
1/4-1/2 cup no-chicken vegetable broth
1 tbl tomato paste
7oz diced tomatoes
7 oz tomato sauce
1 cup frozen green peas
8 oz rotini pasta
2 tbl fresh chopped parsley
1/2 cup baby arugula leaves

In a medium sized sauce pot, bring the oil and red pepper flakes up to a medium heat and add the onions. Saute with the salt, sugar and pepper until soft and translucent, 5 minutes. Add the ground seitan and cook to brown the seitan over medium-high heat. Add the garlic, thyme and to rosemary. Use the vegetable broth to deglaze the pan, scraping up all of the browned bits of seitan off the bottom of the pot. Add the tomato paste and stir to combine. Cook for 1 minute. Add the diced tomatoes, tomato sauce and frozen peas and bring to a simmer. Lower the heat, cover and gently simmer for 30 minutes. Season with more salt and pepper to taste.

Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
Drain and pour the pasta in the sauce and toss. Garnish with fresh chopped parsley and baby arugula leaves.

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