This is how to make a spaghetti sauce that tastes and feels like there’s meat in it without the addition of soy meats. Takes a little longer, but it’s easy. Served over pasta shells. Nutritious and delicious at once!

Serves 8

16 oz. pkg. frozen peas (standard size, not petite)

1 c. water salt

4 t. margarine

4 t. extra virgin olive oil

8 med. garlic cloves, peeled and finely chopped

28 oz. can whole, drained, seeded and chopped; reserve liquid

2, 10-3/4 oz. cans tomato puree

6 oz. can tomato paste

2 t. dried basil

1/4 t. ground dried oregano black pepper

1 t. salt

2 t. hot chili oil

2 T. ground fennel seed

1/4 t. ground allspice

22 oz. pkg. large shells (not jumbo)

2 T. margarine

In medium-sized saucepan combine peas, water and a little salt. Bring to boil, then reduce heat to low; cover and cook for exactly 10 minutes. Remove from heat; drain well, reserving all of the pea liquid, then return peas to empty pot.

Mash with a potato masher till pulpy and as smooth as you can possibly get it, without putting it into a blender. Set aside.

In separate large saucepan, over low heat, melt margarine with olive oil. Add garlic and cook till softened, being careful not to burn it.

Add tomatoes and mashed peas; stir well.

Add tomato puree, then combine reserved tomato liquid with the tomato paste and stir till smooth. Add this to the sauce, again stirring well.

Next, add the reserved pea liquid, basil, oregano, several shakes of black pepper, salt and chili oil. Stir again till all ingredients are evenly dispersed.

Bring sauce to boil. Stir well; reduce heat to low; partially cover and cook for 30 minutes, stirring occasionally.

While sauce cooks, cook shells in salted, boiling water according to package instructions. Drain, then toss quickly and lightly with 2 tablespoons margarine.

To serve: Spoon shells onto individual plates, then spoon sauce over.

Notes: For those of you who like meat sauce, you should love this. It has the texture, color and flavor of meat. The peas won’t be evident in the sauce by the time it’s done. Be sure to mash peas till as smooth as possible, though. Do not add water to the sauce while it cooks. Partially covering the pan for the first 30 minutes, then tightly covering it for the remainder of cooking time will trap the vapors, keeping the sauce at a good consistency.

Fennel is important to the sausage flavor, so please don’t omit it. Use fresh garlic, and a full 8 cloves; it adds texture and lots of flavor.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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