Pasta alla Puttanesca with Vegan Sausage - not your everyday red sauce

Rome is often called "The Eternal City."Perhaps its because it has survived being burnt to the ground, sacked and rebuilt again and again. Maybe its because even Alaric, the Visigoth king that burnt most of the city to the ground and took a large percentage of the population prisoner, looked to Rome as a foundation of civilization and tried to negotiate peace rather than destroy her. The first time I walked down the gradual incline of Via Cavour and saw my first glimpse of the Colosseum between two buildings. Just hiding in an alley like a pick pocket. I literally stopped and thought "Nothing lasts forever but Rome is damn close."*A few months ago Dan and I spent a few days in Rome during a freak snow storm that shut down the city. Like most of the city we took advantage of the weather to eat and sample wines. See Rome can be a pretty vegan friendly place with Penne Arrabiata and Marinara Pizza on menus all over the city. Of course, if you dont trust the servers when they tell you the pasta is eggless, there is always Il Margutta, Romes most popular vegetarian hot spot. They have several vegan options. Before we left I picked up a ridiculously thick book of Pasta recipes to veganize and Ive been playing around with some the easiest and most intriguing ones first. I could say it was a good excuse to work on my Italian but really I just love pasta. Pasta alla Puttanesca is actually called Pasta alla Sorrentina in my book - probably because Puttanesca means something like "whore style." Even with a name like that, this Neapolitan dish is pretty well known and popular in restaurants everywhere. Which is impressive because in Italys long and well documented history, Pasta alla Puttanesca is pretty new on the scene and for generations was considered "poor people food." It wasnt even mentioned in books till around the 70s and its interpretation doesnt just seem to differ from region to region - but by city and sometimes even neighborhood. The kosher Puttanesca I had in Romes Jewish Ghetto was actually accidentally vegan because it was their option for those with allergies or who wanted to lose weight. The ones on the menu near the Trevi fountain were not. The key elements seem to be a red sauce with garlic, onions, capers, oregano, olives, basil, parsley and anchovies (although that is sometimes replaced with seaweed or in our case kelp). We tossed Tofurky Italian sausage, red bell peppers, spinach and played around with the ingredients a bit to level it up. Its lovely and spicy in a unique way that makes it more than just another red sauce. I know I should dive into my arsenal of adjectives to describe this better but really - its just more. Mangiamo!Pasta alla Puttanesca with Vegan Sausage2 Tofurky Italian Sausages or Field Roast Italian Sausage (defrosted and sliced into coins - we recommend the Tofurky if youve never had it)1 Box Decorative Cut Pasta (like Farfalle, Rotini, Lumaconi - we used Conchigile or small shells)1 Tablespoon Olive Oil 7-8 Campari or Roma Tomatoes (diced large) 1 Large Red Bell Pepper (diced large)1/4 Cup Fresh Baby Spinach1 Tablespoon Fresh Basil Leaves (youll want a little extra on the side for a topping) 2 Cloves Garlic (minced) 2 teaspoon Fresh Oregano Leaves2 teaspoons Red Pepper Flakes1/4 teaspoon Sea Kelp Flakes or Granules 1/3 Cup White Wine1/2 teaspoon Braggs Liquid Amino Acids1/4 teaspoon Garlic Powder1/2 teaspoon Capers1/4 Cup Green Olives3 teaspoons Fresh Parsley (diced - youll want a few pinches more to put over the top) Crushed Black Pepper to tastePrepare your Pasta per instructions on the package.In your deepest cast iron skillet or saute pan, heat your Olive Oil over a medium heat. Once your Oil is hot, toss in your Vegan Sausage and cook until it has crispy edges and light crust on the outside. Add the remaining ingredients except Black Pepper and cook while mixing until your saue begins to bubble and your vegetables begin to become tender.Before you serve, use a spatula to crush your Tomatoes in the sauce. This is a very light sauce, it doesnt have anything extra added to thicken it up. So dont worry if this sauce doesnt look like something you would see in a jar. The light broth-y sauce will flavor your pasta when you toss all together. If you clicked on some of the links above, youll see that even the original sauce is quite thin.So that brings us to serving! Toss your pasta and sauce together and serve with some fresh Parsley or Basil over the top and some daydreams of vespa rides down the tree lined streets by the Tiber.Dan did not approve of the decor of this "local" spot near The Palazzo Laterano. * Yes - even in my mongrel half Sicilian heart - I love Rome. You dont have to be Catholic to appreciate Michelangelos dome in The Vatican. Pretty is pretty.