- 1 tbsp(s) olive oil
- 1 small shallot, chopped
- 5 oz vegan chipotle sausage (approx 1-1/2 links), chopped
- 1 tbsp(s) tomato paste
- 1 pinch(s) crushed red pepper flakes (optional: if sausage is very spicy you may want to skip this)
- 1 cup(s) veggie broth (recommend Savory Choice--no waste!)
- 1 15- oz can of garbanzo or chick peas, drained and rinsed, set aside half the can for this recipe
- 6 oz small dried pasta such as Strozzapreti
- 1 tbsp(s) chopped fresh Italian parsley or 1 tsp dried parsley
- a little finely-grated lemon zest for topping the dish
Tips and Suggestions
Because you are using 1-1/2 sausages in this recipe, you can either cut back on this recipe and use just 1 sausage or take the 1/2 that you don't use and add it chopped up to a scrambled egg or 1/4 cup of pureed soft tofu and a bit of your favorite cheese or soy cheese, then top with salsa in a tortilla for a quick breakfast burrito. The leftover chickpeas can be made into a quick hummus for a healthy snack with pita chips or carrot sticks.
Add olive oil to a medium skillet placed over medium heat. Add shallots to the hot oil and cook for several minutes, stirring frequently. Slice the vegan sausage lengthwise in half and then again to quarter it. Chop beginning at one end so you have nice small pieces.
Add the sausage, tomato paste and pinch of crushed red pepper flakes to pan and stir for 1 minute. Add your 1 cup of broth and stir until all is combined well. Allow to come to a gentle boil, then reduce heat to simmer. Sauce will thicken up a bit as some of the liquid is reduced, about 20 minutes.
I like to use this time to clean everything up and then prepare my pasta water to boil. You should add about a quart of salted (1/4 tsp. or so) water in a medium pot and bring to a boil. Add pasta and cook according to pkg. instructions.
Use a slotted ladle to scoop out cooked pasta directly into your skillet of sauce. Add about 1/4 to 1/3 cup of the pasta water as well. Stir well and allow to cook until the sauce has thickened up a bit (several minutes). Mix in parsley and serve with a bit of grated lemon zest on top.