Okay, so I know that most people probably know how to make pasta, but it’s seriously one of my favourite things ever, and it’s so versatile, so I wanted to share a really simple, delicious, homemade take on it.

Ingredients:

• 1 tablespoon oil (I use safflower)
• 1/2 onion, finely chopped
• 1-2 garlic cloves, finely diced, or 1 tablespoon smashed roasted garlic spread*
• 2 Field Roast Italian Sausages (or more if you want!), sliced to your desire
• 1 large can crushed tomatoes (I love the Muir Glen Organic Fire-Roasted)
• Parsley, Sage, Rosemary, & Thyme… or whichever ones you like
• crushed red pepper
• other spices to taste
• S&P to taste

• 1 box pasta (I used quinoa veggie curls, they’re cute, yummy, and gluten-free!)
• pinch of salt
• 1-2 tablespoons Earth Balance
• S&P to taste

Method:

1. Heat the oil in a saucepan, add the onion, and saute until almost clear.
2. Add in the garlic, saute a bit longer until just cooked.
3. Add in the sliced Field Roast Italian Sausage, and cook until browned.
4. Add in the crushed tomato sauce (pour carefully, and don’t wear white).
5. Mix in spices.
6. Bring to a simmer, turn to low, and let cook for 5-10 minutes (or longer is better).
7. Bring a separate pot of water to boil for the noodles.  Add a pinch of salt.  Cook to package directions.
8. After draining the pasta, throw it back into the pot with the Earth Balance and S&P. Stir until coated.
9. Put your sauce on your noodles in your bowl, and put it in your mouth!  Enjoy!

*to make a roasted garlic spread, simply heat your oven to 450 degrees.  On your full head of garlic, chop off the top so that all the cloves are exposed.  Pour 1-2 tablespoons of oil into the exposed cloves, and wrap in foil.  Roast in the oven for 30-40 minutes, until soft.  Pull out the garlic from the peel, and mash with a bit of olive oil.  Use immediately or store in a tightly sealed container in the refrigerator.