Tuesday, April 29, 2008

Kitchen Sink Pasta

While quick and easy might be the theme, saving money is the goal. So, tonight I wanted something that was not only easy, but also available without a trip to the store. In this house, that inevitably means Mexican food, but I also wanted to use the tomato sauce that was slowly aging in the fridge and the pounds and pounds of pasta spilling out of the cupboard. So, I came up with this: some kind of mexican-y pasta. (That was kind of anticlimactic.)

1 cup tomato sauce
1 cup roasted salsa
1/2 tsp. garlic powder
1/2 tsp. cumin
A couple dashes of Cholula (or another hot sauce)

Combine in sauce pan and heat on low for 10-15 minutes.
"The Meat":
2 cloves garlic, minced
1/2 package frozen pepper/onion mix
2 handfuls frozen sweet corn
2 vegan sausages, torn into big chunks
1 package of pasta (cooked according to directions)

Saute pepper/onion mix and corn in a small amount of oil until water evaporates. Add garlic and sausages. Cook until the sausage gets a little crispy. Add cooked pasta to the sauce. Serve pasta topped with veggie/sausage mixture. It helps if you can eat it on your porch in 70 degree weather. I'm just saying...


veganboyjosh said...

kudos on the first porchdinner in the palace.

veganboyjosh said...

i just remembered i get to eat this for lunch.