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Spaghetti
with homemade sauce
Sauce:
- 1 tbsp (15 ml) olive
oil
- 1 shallot, chopped
- 3/4 lb (.34 kg) tomatoes, peeled,
seeded, chopped
- 2 tbsp (30 ml) fresh parsley, chopped
- 1 tbsp (15 ml)
tomato paste
- 1/2 cup (120 ml) dry white wine
- salt and pepper to
taste
- spaghetti for 4 servings
Vegetables:
- 1 small
onion, chopped
- 1 green pepper, chopped
- approx. 8 mushrooms,
sliced
- 2 tbsp (30 ml) olive oil
- 1 pkg Tofurky Italian Sausages, sliced in half-inch
(1.3 cm) pieces
To peel the tomatoes, boil for about a minute, let
cool and slip off the skins. To make the sauce, cook the shallot in olive oil
until softened. Add the tomatoes, parsley, tomato paste, wine, salt and pepper
and simmer for 15 minutes.
Cook the spaghetti according to
package directions.
In a separate pan, cook
the onion, green pepper, and mushrooms in olive oil over medium heat. When
softened, combine with the tomato sauce.
Brown the sausage
pieces and add to the sauce. Serve over the spaghetti. Serves
4.
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