Last modified: 2023-05-28 08:39

Pasta

• One big jar (1270 g) of store-bought sauce (anything cholesterol-free)
• 10 oz durum wheat semolina pasta (whatever shapes or colors you want)
• Half a pot of water
• Two bags (680 g) frozen veggie crumbles and/or imitation sausage patties
• Super hot ground red [chili] pepper
• Fennel seed
• Goya Sazonador Total

If the veggie crumbles are retaining a lot of water, thaw them in a microwave safe bowl lined with several paper towels (or a real towel, if you're inclined to wash veggie bits out of it afterward) before adding them to the sauce.  Otherwise, thawing is not necessary.

Empty sauce into a humongous pot.  Add all of the veggie crumbles and seasonings.  Heat on low, stirring occasionally until pasta is ready.

Boil the pasta for ⅔ of the full cooking time specified on the box.  Drain pasta in colander, then dump it into a large Tupperware container.  (Do not rinse it.)  Add sauce and stir to combine.

Makes four servings.  The Tupperware is to store the leftovers in the fridge.  Subsequent servings can be reheated in the microwave.

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