A Dilemma Turns Delicious

Rice pasta with Vodka Cream Sauce and Tofurky Italian Sausage

Ever have one of those evenings when you come home from work, starving of course, and have been trusting the last couple of hours that the fridge does contain the dream meal that you've been drooling all over your desk about only to find mere bits and pieces of ingredients?! After the sad discovery, what next? Do you really just gulp down the last vinegary bit of that unnamed red wine on the counter, break open the slimy lunch meat and declare a feast??? How about NO. For two reasons. One, the heartburn that one gets from cheap and old wine is hardly worth that instant moonshine buzz that clouds your contacts for 10 minutes, and second...there must be something better in there. You just need to dig a little deeper and throw out that meat for Pete's sake (and yours).

I was faced with this dilemma a couple of weeks ago (only it was tart and surprisingly sparkling) white wine in the back of the fridge. Miraculously I survived the wine without incident and was able to procure a rather healthy dinner out of very minimal effort. (10 min tops)

My favorite meal on earth is any kind of pasta with a cream sauce. My love of carbs can never be satiated and could possibly be categorized as an addiction! I am proud of this. However, in an effort to consume less gluten I occasionally indulge in rice pasta which I accept with little to very inaudible grumbling. In fact, it's quite good and you don't feel so round after a meal of it.

So here's my little throw together meal of leftovers:

1 Cup of Rice Pasta
Leftover Vodka Tomato Sauce (from Trader Joes)
Leftover Cream
A sprinkling of Parmesan Cheese
Freshly ground Black Pepper
Dash of fresh pesto on top

In a saute pan, lightly brown your tofurky sausage according to the directions on the package. It's fully cooked already, you're just warming it up. Add your leftover tomato sauce and simmer for 10 minutes at least. Especially if you're dealing with leftovers, make sure that the mixture actually almost boils. You want to kill off any bacteria that has been accumulating and no that 10% proof old wine won't do any good against botulism. After you've reduced the heat, just add your cream and stir. Simmer for another few minutes until the sauce has thickened a bit. Now, if you want to fool those spur of the minute house guests. You could start out with some olive oil in the pan and saute some shallots or any other kind of onion that hasn't sprouted, as well as some fresh garlic, then follow the recipe. The onions and garlic will breathe new life into your (relatively) old sauce and a fresh sprinkling of parsley when everything is said and done will add a heavier cloak to complement the dagger combination your whipping up in your kitchen.

WARNING:
Do not overcook the Rice Pasta. Follow the directions on the bag/box/whatever extremely carefully. Make no sudden moves. Accept no phone calls. Don't leave the kitchen, and most importantly be ready to drain at a minute's notice.
If you don't heed this warning, start gathering construction paper, glitter, and felt because you'll have enough paste for two kindergartens' art projects.

1 Serving:
Tofurky Italian Sausage 270 cal 29g protein
Rice Pasta 200 cal 4g protein

*A small note to gluten folks, the tofurky does have wheat gluten in it (sigh). Pick your battles.
*Another note, you can't call yourself a vegan eating the cream sauce.
*So, all in all, this dish is intgrediential (part vegan and part gluten free). Just be accepting.