Rich Red Pasta Sauce
Field Roast Italian Sausage
Field Roast Italian Sausage provides the "meaty-texture" for this Rich Red Pasta Sauce. This recipe will feed six adults generously and goes with Chez Bettay Vegan Gnocchi beautifully. There are NEVER any leftovers with this Red Pasta Sauce and homemade vegan gnocchi! Try this as a layered sauce for a red lasagna... yummmmm!
6 tablespoons organic extra virgin olive oil
3 organic garlic cloves, minced
1 large shallot, finely minced
2 teaspoons dried oregano
2 teaspoons fennel seeds
1 teaspoon black pepper, freshly ground
1 can (28 ounces) Muir Glen Fire Roasted Whole Organic Tomatoes
2 tablespoons capers
2 tablespoons tomato paste
1/2 cup merlot wine
1/2 cup olives, green or black kalamata
1/2 cup fresh organic basil leaves, chiffonade
1/4 cup fresh Italian parsley, finely chopped
2 Field Roast Italian Sausages, defrosted and crumbled
4 sundried tomatoes, finely diced
1/4 teaspoon red pepper flakes
Field Roast Italian Sausage, Vegan
Each Field Roast Italian Sausage Package contains four sausages, 92g each.
Field Roast Italian Sausage Ingredients:
Filtered Water, Wheat Protein (Vital Gluten Flour), Expeller Pressed, High Oleic Safflower Oil, Yakima Valley Red Wine, Eggplant, Onions, Yeast Extract, Fresh Garlic, Barley Malt Powder, Onion Powder, Red Bell Pepper, Fennel Seed, Granulated Garlic, Spices And Salt.
measuring cups and spoons
large heavy bottomed sauce pan
large stir spoon
The Olive Oil, Garlic, and Shallot
Measure the extra virgin olive oil into a large heavy bottomed saucepan and add the minced garlic and finely diced shallot.
Saute for about two minutes to cook the garlic and cause the shallot to soften.
The Dried Herbs
Add the dried oregano, fennel seeds and black pepper and give the pot a little stir.
The Tomatoes, Capers, Tomato Paste, and Wine
Add the Muir Glen Fire Roasted Whole Tomatoes and break them into small bits with your fingers.
Add the tomato paste and merlot wine and stir till evenly distributed.
Turn the heat down to a simmer and let cook uncovered for at least a half hour.
The Field Roast Italian Sausage
If you forgot to defrost the Field Roast Italian Sausage, just put two links, with the plastic still on them, into a bowl of hot water and let set for five minutes.
Remove the plastic and crumble the links by hand so that no large chunks are left.
Add two tablespoons of extra virgin olive oil to a heavy skillet and over high heat brown crumbs slightly... do not over cook and don't leave the skillet.
Remove from the heat and add to the tomatoes.
Slice the olives and add to the simmering sauce.
The Italian Flat-Leaf Parsley and Fresh Basil
Just before serving, add the parsley and basil to the simmering sauce and stir to distribute evenly.
Rich Red Pasta Sauce provides a delicious addition to Chez Bettay Vegan Gnocchi, organic spaghetti, De La Estancia Organic Polenta, or poured over a floured and pan fried Gardein Chick'N Scallopini. With a salad and beverage added, it will feel like you've gone out to a gourmet Italian restaurant.