If I could write a love song to Italian food, I would. Growing up in an Italian household, pasta was basically a food group. So, when I made the switch a clean eating lifestyle, I had to say goodbye to many of the things I was accustomed to eating: prosciutto, pasta, bread, mozzarella, you name it. I have been on the quest to discover and create Italian dishes that are vegan-friendly, gluten-free, and dairy-free. Phew, do I sound like a cliche or what? Luckily, there are so many delicious alternatives out there. And, with a little creativity and playfulness, you can create meals that taste just as good as the "real thing." Like my Vegan Pasta All'Amatriciana. Which is super-delicious and easy to make. So, as they say in Italy, andiamo!
The Amatriciana is a traditional sauce that originates in Roman province of Lazio and is one of the best-known sauces in Italian cuisine. Its ingredients are simple: guanciale (or pancetta, which is basically bacon), onion, hot pepper, pecorino romano and tomato sauce. So, needless to say, it's not really very vegan-friendly. But, with a few simple substitutions, it can be completely plant-based. And trust me when I say, you won't miss a thing.
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| Buon Appetito! |
Ingredients:
Extra Virgin Olive Oil
1 Medium Yellow Onion
1 Package Original Fakin' Bacon Tempeh
1/2-1 Tablespoon Red Pepper Flakes
1 Carton (26 oz) Pomi Chopped Tomatoes
1 Box Gluten-Free Pasta (preferably penne rigate)
Rice Milk Mozzarella to taste
Cooking Instructions:
Step I. The Prep
- Chop the onion (they can be longer, thinner slices)
- Measure the hot pepper
- Cook the Tempeh Bacon in a medium skillet (note: help it cook by adding a little extra virgin olive oil to the pan so it doesn't burn or stick); once done, place the strips on a paper towel to soak the oil
Step II. The Base
- Coat a large saucepan with olive oil over medium heat
- Add onions and red pepper flakes; saute until the onions have softened
- Add the tempeh bacon, breaking it up into bits, and stir until the onions are translucent
- Add the Pomi tomatoes (yes, the whole carton)
- Reduce heat and stir; add a pinch of Kosher salt (note: do NOT salt tomato sauce too much as the sauce naturally gets a little saltier as it cooks); let simmer for about 20 minutes
Step III. The Pasta
- In a large pot, bring water to a boil
- Once boiling, salt the water to taste
- Cook the whole box of pasta until al dente (meaning that the pasta should have a slight firmness in texture)
- Drain the pasta and add to the simmering saucepan
- Coat the pasta throroughly with sauce
- Grate rice milk mozzarella and serve; Enjoy
Serves 4; Approximate Cook/Prep Time: 40-45 minutes
