Spaghetti with Bruschetta-Inspired Tomato-Basil Sauce and Sausage

Optional Spice

with Plant-Based Cheese-Pesto Toast

6 min

Difficulty: 2/3

Italian

Ingredients: Tomatoes • Mild Italian sausage (pork, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, water) • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Plant based mozzarella cheese (water, coconut oil, modified potato starch, modified corn starch, corn starch, sea salt, flavour, olive extract, carotene) • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Shallot • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Fresh basil • Garlic • Italian herb spice blend (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) (sulphites) • Chili flakes.

Allergens

Barley

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Baking Sheet

Large Pot

Aluminum Foil

Measuring Cups

Medium Bowl

Colander

Tags

30-min-or-less

Optional Spice

Ingredients

Spaghetti

170 g

Shallot

1 unit(s)

Garlic, cloves

2 unit(s)

Basil Pesto

0.25 cup

Mixed Olives

30 g

Plant-Based Mozzarella Cheese, shredded

0.75 cup

Chili Flakes

4 g

Italian Herb Spice Blend

5 g

Tomato

2 unit(s)

Basil

7 g

Balsamic Vinegar

1 tbsp

Sandwich Bun

2 unit(s)

Mild Italian Sausage, uncased

250 g

Oil

2 tbsp

Salt

2 tsp

Pepper

0.13 tsp

Preparation

Before starting, preheat the oven to 450˚F.
Wash and dry all produce.
Bring a large pot of salted water to a boil (use same for 4 servings).
To the boiling water, add spaghetti. Cook uncovered for 10-12 min, stirring occasionally, until tender.
Reserve 1/3 cup (2/3 cup) pasta water, then drain and return spaghetti to the same pot, off heat.

Meanwhile, cut tomato into 1/4-inch pieces.
Thinly slice basil.
Halve buns.
Peel, then cut shallot into 1/4-inch pieces.
Peel, then mince or grate garlic.
Drain, then roughly chop olives.

To a medium bowl, add tomatoes, shallots, olives, garlic, half the basil, balsamic vinegar and 2 tbsp (4 tbsp) oil. Season with Italian Herb Spice Blend, salt and pepper, then stir to combine.
Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then sausage. Season with salt and pepper.
Cook for 4-6 min, breaking up sausage and stirring often until sausage is cooked through.**

On a foil-lined baking sheet, arrange buns cut-side up.
Spread pesto on buns. Sprinkle half the plant-based cheese over top. Toast in the middle of the oven for 5-6 min, until edges are golden-brown. (TIP: Keep an eye on buns so they don't burn!)

To the pot with spaghetti, add reserved pasta water and sausage and bruschetta mixture, then bring to a simmer over medium-high. Once simmering, cook for 3-5 min, stirring often, until fragnant. Season with salt and pepper.

Divide spaghetti between bowls. Sprinkle some chili flakes over top, if you like. (Tip: 1/8 tsp is mild, 1/4 tsp is medium and 1/2 tsp is spicy!)
Sprinkle remaining plant-based cheese and basil over top.
Serve cheesy pesto bread alongside.

If you've opted to get sausage. Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then sausage. Season with salt and pepper. Cook for 4-6 min, breaking up sausage and stirring often until sausage is cooked through.**