PASTA WITH CREAMY TOMATO BRANDY SAUCE & VEGGIE FRANKFURTERS: Vegetarian with vegan option

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A delicious end-of-the week pasta dish with complex flavours and plenty of healthy  elements... 

Pasta with Brandy Cream Tomato Sauce, Vegetarian Frankfurters, peas, peppers and parmesan

This recipe is a delight for small households at the end of the week, the fridges of which often contain foods too good to throw away but not in large enough quantities to make a main course.

It is also a great choice for vegetarians or vegans.   

If you're in the habit of cooking up a big batch of tomato sauce, bagging it up and freezing them, well done.  (Freezer bags of Italian Tomato Sauce are 67's favourite lifesaver.). Prep will be very simple.  If you don't have homemade sauce in your freezer a jar of ready-made will do but will obviously increase costs.

Cost: £2.50

Feeds: 2-3

Ingreds:

1.5 cups tomato sauce

1/8 tsp oregano

1/8 tsp cayenne

3-4 tbsp brandy

1/4 cup dairy or plant double cream

2-3 portions pasta of choice

 

3 vegetarian frankfurters

1/2 cup frozen peas

1/4 sweet red pepper, thinly sliced and sautéed in oil till al dente (opt)

Garnish (opt): shaved parmesan 

Method:

1. Mix tomato sauce with oregano and cayenne; bring to a boil in a good-sized pan; turn heat right down; simmer gently 30 mins.  The sauce will reduce by  a third; stir in brandy.  Keep warm.
2. Cook pasta according to instructions until just al dente; in last 5 minutes add sliced frankfurters and peas
3. Add cream to sauce; stir; check seasoning, add salt & pepper if needed; turn heat up a little but don't let it boil 
4. Drain pasta, frankfurters & peas, saving some pasta water; keep aside a few frankfurters & peas for garnish; add the rest to sauce with a few tablespoons pasta water; toss until all is coated
5. Pour into serving dish, garnish with sautéed peppers, frankfurters & peas plus shaved parmesan if using
6. Serve with salad, Thousand Island Dressing and Easy Garlic Cheese Bread

Comments:

'The creamy brandy tomato sauce was ever-so-lovely and the slight hum of heat was perfect.  I would have been happy to have it on its own, over pasta.  But the franks and vegetables did make the dish a very substantial meal. ' Retired writer.

Tips:

Variation: Pasta in Creamy Brandy Tomato Sauce with sautéed beef mince

(the mince could also be formed into meatballs and poached in water or stock till cooked through)

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.