Beetdown linguini with garlic crostini

beetdown linguini1

4 tofurky sausages, sliced in half the long way then cut into small pieces ( I used the artisan spinach pesto )
1 zucchini, cut the same way as the sausages
1/2 of a large onion, diced
1 small red pepper, diced
several cloves of garlic, diced small
fresh basil
fresh parsley
1 can of tomatoes with garlic and olive oil
1 can of sliced black olives
red wine
black pepper
olive oil

In a large skillet, heat a few tablespoons of olive oil. Add sausages, zucchini, onion and red pepper. Saute until onions are clear and the sausage has a little color on it. Add the garlic, chopped basil, chopped parsley, tomatoes, black olives, black pepper and a splash of red wine. Stir all ingredients well to mix. Cover, reduce heat and simmer.

Bring a pot of water to a boil, add a generous amount of salt. Cook linguini according to package instructions for al dente pasta. Add two tablespoons of starchy pasta water to the sauce pan. Drain pasta, add to sauce and stir well to mix. Saute for just a minute to let some of the sauce absorb into the pasta. Serve immediately.

About beetdown

Food junkie, recipe scavenger, part time gardener, lover of all things pretty.
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