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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 8 | ounces | linguine | 1 | can (16 fl oz) | tomatoes canned, diced | 4 | cups | TVP textured vegetable protein | 1/2 | cup, chopped | Onion, chopped | 1 | clove | garlic minced | 1 | cup | tomato sauce | 1/4 | cup | chicken broth (10.5 ounce can) | 1 | tablespoon | red wine vinegar | 1 | tablespoon | chili powder | 1/4 | teaspoon | salt | 1/8 | teaspoon | cayenne pepper | 2 | cups | Cannellini beans, canned 1 can | 1/4 | cup, chopped | scallions (includes tops and bulb), raw, sliced |
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Steps
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Sequence
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Step
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| | 1 | In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 8-12 minutes for dried pasta or 1/2-2 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. | | 2 | FOR THE MEAT SAUCE:
Peel, seed, and chop fresh plum tomatoes, if using. In a large skillet cook ground chicken, turkey, or beef, onion, and garlic for 5 minutes, or till meat is brown and onion is tender. Drain off fat. Stir in fresh or undrained canned tomatoes, tomato sauce, chicken broth, vinegar, chili powder, allspice, cinnamon, salt, and, if desired, red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15-20 minutes, or to desired consistency, stirring occasionally. | | 3 | TO SERVE:
Heat cannellini beans in a small saucepan; drain. Top hot cooked pasta with meat sauce, beans, green onions, and cheddar or Parmesan cheese. Serve immediately. |
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