Copyright 2007 - 2011 Martha Theus and 21st Century Vegetarians
8 oz uncooked Penne Pasta
2 Tofurky® Italian Sausages
½ chopped onion
2 large Portobello Mushrooms, sliced (optional)
4 oz Sun Dried Tomatoes, julienne cut, packed in oil
8 oz Sun Dried Tomato Pesto or Tomato Bruschetta (Trader Joe’s makes a great ones!)
1 teaspoon minced or crushed garlic (or ½ teaspoon garlic powder)
2 Tablespoons roasted red pepper pesto (optional)
2 Tablespoons Italian Seasoning (any brand should be fine)
Oil for cooking
Cook Penne Pasta according to package directions. Use a little oil in the water so the pasta won’t stick. After cooking, rinse pasta and set aside.
Slice the Italian Sausage into bite sized pieces. In a large skillet, put a little cooking oil along with the oil from the sun dried tomatoes (drain the oil out of the jar of tomatoes). Heat oil mixture on high. Add the Italian Sausage, onion and mushrooms (if applicable). Add Italian Seasoning and garlic and sauté together for a few minutes until the onions are slightly brown and the Italian Sausage is crispy (about three minutes).
Add the sun dried tomatoes and continue cooking about one minute more. Add the cooked pasta to the mixture and stir to blend with the vegetables and the seasoning. Finally, add the sun-dried tomato pesto or (bruschetta) and the roasted red pepper pesto (if applicable) a little at a time. This pasta dish should be moist but not covered in pasta sauce so be careful not to add too much pesto. Cook for about one minute more and stir to blend the flavors and prevent sticking. Taste and add more Italian Seasoning if necessary.
Makes 2 - 3 servings. Goes great with Garlic Bread!
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