The best flavor comes from the Italian flat-leaf parsley. Look for the greenest leaves and no brown or yellowing leaves. Must be used within a week for the best flavor. Keep refrigerated and store in a Debbie Meyer Green Bag to keep fresh between uses.

Shallots

Shallots

Choose shallots that are firm with shiny tissue paper skinned exteriors.

Garlic Braid

Garlic

Firm bulbs of garlic with large segments are the best.

Olives

Olives

For the Rich Red Pasta Sauce, try large green or black kalamata olives.

Vegan Dinner

Rich Red Pasta Sauce
Field Roast Italian Sausage

Field Roast Italian Sausage Crumbled in Red Pasta Sauce
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!

Ingredients

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

Muir Glen Organic Fire Roasted Whole 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

optional:
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, Vegan
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.

Tools

garlic press
measuring cups and spoons
cutting board
large heavy bottomed sauce pan
large stir spoon

Preparation

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.
Dried Fennel Seeds

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.

The Olives

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.

EAT!

Presentation

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.