Recipe Spicy Pepper and Tomato Pasta Sauce (2 ways)

Morning Glory

Morning Glory

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A lot of meals I make are designed to accommodate vegan and pescatarian and/or carnivores in the house. Starting off with a basic sauce and taking it in several directions is a good option. This is a straightforward sauce to make. You could add minced meat instead of the soya mince for a meat version.

Spicy Pepper and Tomato Sauce with Soya Mince:
20170906_174242.jpg


Spicy Pepper and Tomato Sauce with Prawns:
20170906_181015.jpg


Ingredients (serves 4)
1 onion (finely chopped)
Approx. 1/3rd each of a red, yellow and green bell pepper
Vegetable oil
1/2 glass red wine
1 x 400g tin of chopped tomatoes
1 tbsp tomato purée
2 cloves garlic (grated or crushed and finely chopped)
salt to taste
1 tsp hot chilli powder
1 tbsp Thai fish sauce (for the prawn version)
220g vegan mince (I use Vivera Veggie Mince)
150g prawns

Method
  1. De-seed and chop the pepper into small pieces (you should have an equal amount of pepper and chopped onion).
  2. Fry the onion and peppers gently in oil until the onions are softened and translucent.
  3. Add the garlic and fry for a few minutes more. Add the red wine and turn up the heat until the mixture bubbles.
  4. Add the tinned tomatoes, tomato purée and chilli, stirring to mix. Add salt to taste.
  5. Simmer the sauce gently for 15 minutes until it thickens slightly.
  6. Place half the sauce in a second pan and mix in the fish sauce.
  7. Add the soya mince to the first pan and cook according to packet instructions (10 minutes in my case)
  8. Add the prawns to the other sauce and cook for 3 or 4 minutes until pink.
  9. Serve with pasta of your choice.
20170906_174250.jpg
 
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