NOTE: We made this more of a mild sausagebut you could add Red Pepper Flakes if you prefer a bit more spice!
FOR THE SAUCE:
2/3Cvegan White Winesee Barnivore.com for vegan brands
15oz.can of Dicedor Petite Diced Tomatos (juices included!)
2Tbl Chopped Fresh Parsley
1/2CAlmond or Coconut Milk Creameror almond milk + 1 tsp cornstarch if you can't find the creamer
1-2Tbl vegan Sour Cream
1/2lb.Mini Penne Pasta
vegan Parmesan Topping
Fresh Parsleyfor garnish
In a large preheated saute pan or deep skillet, add 1 Tbl of oil and the onion. To this, add 1 tsp of sugar. Stir frequently. The sugar helps to expedite the caramelization process. Keep a close eye that you have enough oil and that the onions don't brown too quickly. Caramelizing the onions produces a sweetness that can only be achieved by cooking until light golden brown.
In a bowl, combine the soy ground with the seasonings and mix well.
Once the onions are starting to turn color, add the sausage mixture creating small clumps. You can break them up as they cook if necessary.
Cook for a few minutes until they hold together and begin to brown.
You pan should have brown bits on the bottom. This is flavor! Keeping the pan hot, add the white wine to deglaze the pan, scraping to remove those browned bits.
Allow the wine to cook down on medium high heat until the alcohol evaporates and the liquid is almost evaporated.
Add the diced tomatos with their juices and the water. I usually add the water to the can just to grab those last bits from it.
Add the chopped parsley.
Stir well and reduce heat to low. Simmer covered for 20 minutes. Stir occasionally.
Remove the lid and increase the heat back to medium high.
Add the almond creamer and sour cream. Whisk to combine and taste for seasoning. I usually adjust with salt and pepper at this point.
Allow to bubble (uncovered) and reduce the sauce by nearly half.
Cook pasta to package instructions.
Serve with a sprinkle of vegan parmesan topping and fresh parsley.
I always have a nice crusty loaf ready to mop up those flavorful juices.
This recipe makes 4 servings. If you prefer more sauce to pasta ratio, double the sauce recipe.