Searing is a cooking technique where you expose ingredients to high heat with a small amount of oil/fat to create crisp browning on the outside. For this recipe, start by searing the sausages first in the same pan where you'll cook your spaghetti sauce. This not only adds flavor but also makes it a one-pot cooking and cleaning process.
Take the time to sear the sausages (or meat if using) before adding them to the sauce. The goal is to partially cook them through searing and then continue cooking them with the sauce. This searing method triggers the Maillard reaction, resulting in browning and a better texture, enhancing the depth, complexity of flavors, and overall texture of the dish. It's worth spending those extra few minutes.
Procedure for 4 servings:
Cook the pasta according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the vegetarian sausages and sear them until they are nicely browned on the outside. Remove them from the pan and set them aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the chopped onion and minced garlic until they become translucent and aromatic.
Pour in the organic tomato sauce and organic coconut aminos into the skillet. Stir well to combine, and let the sauce simmer for about 10 minutes, allowing the flavors to meld. Taste the sauce and adjust the seasonings with salt, black pepper, or more coconut aminos if needed.
Return the seared sausages to the skillet and continue cooking them with the sauce for an additional 5-7 minutes, ensuring they are fully cooked.
To serve, place a portion of cooked pasta on each plate, ladle the sausage and sauce mixture over the pasta, and top with freshly grated Parmesan cheese and parsley leaves.
As they say, "more cheese, more love." Enjoy your delicious Vegetarian Sausage Pasta with Organic Coconut Amino Sauce!
Lastly, savor your meal with a thankful and grateful heart.
