The basterds and I like to start with one ingredient, whether it’s asparagus or grits, and throw ideas around with one another. For this recipe, it’s fresh pasta.
Living in an Italian American neighborhood, I only need to walk a couple blocks to get fresh pasta from Savino’s Quality Pasta. At $3/lb, I can renounce Barilla and DeCecco. It’s also pretty easy if you want to make your own.
Since fresh pasta must be consumed within 3 – 4 days, I end up making a big batch of Bolognese to go with it. This basterd doesn’t eat meat so I use Lightlife’s Smart Ground, a convincing veggie protein. (The other basterds might not agree.) I like to add chopped portabella mushrooms for added texture.
The recipe:
1/4 cup olive oil
1/2 onion, chopped
2 garlic cloves, minced
1 portabella mushroom, chopped
1 12 oz. package of veggie protein crumbles
2 tbsp. tomato paste
1 28 oz. can crushed tomatoes
5 basil leaves, chiffonaded
Salt and black pepper
fresh pasta
Heat olive oil in a nonstick saucepan. Over medium heat, add garlic and onions. Sauté until the onions become translucent. Add the chopped mushrooms and sauté for 2 minutes. Add the veggie protein crumbles and sauté 3 minutes. Stir in tomato paste; let it coat the pan's contents. Add basil and stir in crushed tomatoes. Cook over low heat for at least 30 minutes. Season to taste with salt and pepper.
Boil a pot of salted water. Cook pasta for 3 minutes.
