Chorizo Seitan Pasta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Easy Weeknight Meals
Serves: 6
Ingredients
  • 3 tablespoons extra virgin olive oil (divided use)
  • 1 medium sweet or yellow onion, halved and thinly sliced
  • 4-5 large garlic cloves, pressed or minced
  • ½ teaspoon hot red pepper flakes (or more to taste)
  • ⅛ teaspoon cayenne
  • 1 28-ounce can Muir Glen Fire Roasted Crushed Tomatoes
  • 1 pound box of Delverde Tortiglioni
  • 5 small yellow or orange mini peppers, finely chopped
  • 1 8-ounce package of Upton’s Naturals Chorizo Seitan
  • Sea salt and freshly ground black pepper
  • ¼ cup minced Italian flat-leaf parsley
  • 2 tablespoons minced oregano
Instructions
  1. Heat 2 tablespoons extra virgin olive oil in a large skillet (big enough to accommodate the pasta after it is cooked). Sauté the sliced onion over moderate heat until it is soft and translucent, and then add the garlic and red pepper flakes and turn the heat a bit lower. Add the cayenne. Make sure the garlic does not brown.
  2. Add the crushed tomatoes and simmer for 15 minutes until the sauce begins to thicken.
  3. While your sauce is cooking, you’ll be sautéing your seitan and getting the water ready for your pasta. In a large covered pot, bring about 6 quarts to a rolling boil.
  4. While your water is heating, heat a second skillet, and add the remaining tablespoon of olive oil over low heat. Salute the chopped mini peppers. Cut the package of Upton’s Naturals Chorizo Seitan in half and crumble the seitan directly into the heated olive oil. I crumble it well, but strive for a mixture of different size pieces, which I think gives it more the look of “real” crumbled ground meat or sausage. Because seitan isn’t “real” meat, it only takes 3 minutes to lightly brown. Turn off the heat under the skillet and check your simmering sauce. If it seems thick, taste it, and add some sea salt, freshly ground black pepper, and/or some more red pepper flakes, to taste.
  5. When your pasta water comes to a rolling boil, add 2 tablespoons of salt, and then the pasta, stirring well to prevent the pasta from sticking. Cook about 7 minutes until the pasta is al dente.
  6. Reserve about 1 cup of pasta water, and then drain the pasta thoroughly in a large colander.
  7. Add the drained pasta to the skillet of hot tomato sauce, keeping the heat very low. Add part of the reserved water and stir well. Then add the sautéed peppers and seitan and the minced parsley and oregano, and give it another toss. Add the rest of the pasta water if necessary.
  8. Dish up the pasta into warmed bowls and serve it immediately.
Notes
© 2015 Nancy Olah. All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/april-fools-day-fool-your-family-carnivores-with-seitan-chorizo-pasta/