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Spicy Spinach, Grape Tomatoes, and Soysage Rotini

October 29, 2012

As you can probably tell from the recipes on the blog, we rarely cook meat analogues. The fake meat is just as bad as many processed food, loaded with salt and chemicals. We reserve them when there really is no other substitute. Years ago, when I was on my short hiatus from vegetarianism, I tried a recipe for Italian Turkey Sausage  with pasta, and the balance was fresh and easy. I haven’t been able to find a perfect substitute for the recipe, so we searched for a fake sausage that we enjoy. This is a basic lesson for experimenting with meat analogues, just try a bunch, there is probably one that you will prefer.

The key to this recipe is to reserve your cooking water, good olive oil, and plenty of red pepper flakes.

The sauce is what remains.

 Spicy Spinach, Grape Tomatoes, and Soysage Rotini

  • olive oil
  • 1 cup onion, chopped
  • 2 soysages sliced, about 1/2 inch wide
  • 5 cups spinach
  • 2 cups grape tomatoes, sliced
  • 3/4 lb whole wheat rotini pasta
  • 1 cup  reserved cooking water
  • 1 teaspoon red pepper flakes
  • salt and pepper to taste

1. In a heavy saute pan, saute the onion in olive oil. Once translucent, add the sausage and red pepper flakes.

2. Meanwhile, boil a pot of water, and cook the rotini according the al dente instructions. Drain the pasta, but remember to save a cup of water.

3. Add the tomatoes to the saute pan, and let simmer.


4. After a minute, top the pan with spinach and pour the reserved water over the spinach. Add more water if necessary. Cover and let it steam over medium low heat.

5. When the spinach has wilted, stir in the drained pasta. Stir it together enough to break apart the spinach. Add salt and pepper to taste. Drizzle with olive oil and serve warm.

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