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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a vegan version of a classic Italian dish traditionally made with guanciale or pancetta. It's really, really tasty, and you can make the sauce or just buy some and add to it. The sauce should be very spicy. Enjoy this one with a nice red wine. Ingredients:
2 cups tomato sauce (prego basil and garlic is good) |
6 leaves basil |
2 garlic cloves, minced |
2 teaspoons crushed red pepper flakes |
fresh ground black pepper (to taste) |
1 dash salt (to taste) |
3 slices vegetarian bacon (i like smart bacon or tempeh strips) |
4 ounces pasta shells (or any other pasta you prefer) |
Directions:
1. In a small sauce pan over low heat, add the tomato sauce, basil, garlic, crushed red peppers, and black pepper.
2. Let simmer 10-15 minute.
3. Fry the soy bacon for a few minutes in a small skillet.
4. Chop it into small pieces.
5. Add to sauce.
6. Leaving the sauce on low to get nice and thick, cook the pasta according to directions.
7. Drain the pasta.
8. Taste-test the sauce and add salt or pepper to taste.
9. Toss pasta and sauce.
10. Enjoy!
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