Wandering through Carlton down Lygon Street on Sunday, we passed many Italian restaurants and pizzerias. So when I turned to D and asked what we should have for dinner, we were both quick to agree on pasta!
We had a couple of Sanitarium vegie sausages in the fridge, so we added them to this easy tomato pasta sauce to bulk it up a little. This is for the most part a standard tomato sauce recipe, just with extra tomatoes for awesomeness. I really liked the extra flavour that the sausages added.
Three Tomato Pasta with Mushroom and (Vegie) Sausage
400 grams of dried pasta spirals
half a punnet of cherry tomatoes, halved
3 large tomatoes
a small handful of sun-dried tomatoes, diced
half a dozen mushrooms, sliced
2 plain vegie sausages, sliced into thin circles
1 tbl each of basil, marjoram, oregano
Heat a tablespoon or three of the oil, add a whole lot of basil, marjoram and oregano. Fry for about thirty seconds, then add the three large tomatoes, diced. Stir through the herbs, then put the lid on the pan and simmer on low for about thirty to forty minutes, stirring occasionally, until it has rendered down.
Prepare the pasta, drain and set aside.
After about thirty minutes, in a separate pan, heat up some more olive oil, and fry the mushrooms. When they are well cooked, add the sausages, and the cherry tomatoes, and fry for a minute or two more. Add to the tomato mixture and stir through. At this point, also add the sun-dried tomatoes.
Leave it all to simmer for another five to ten minutes, then stir through the pasta and serve.