While I love a quick meal that you can just toss everything into a big pot and cook it all together, I love homemade food. I especially love homemade spaghetti sauce. It has been so long since I was able to take my time and actually create a quick version of homemade pasta sauce. Weeknights for me are usually grab, pour, simmer and serve. Meaning I’m using organic jar tomato sauce. It’s not all that bad. The brand I get is from Trader Joe’s and it’s actually a great base sauce that I will usually just add a few herbs and spices to and I’m good to go.
This time I wanted something a little different. I wanted a spicy spaghetti sauce, but I didn’t want it to really be too saucy! I wanted to use more of a chunky tomato topping {even though I hate chunky tomatoes in my sauce, oh the irony} on my red lentil pasta with olive oil and then mix in this spicy spaghetti topping. I could just taste it before I even prepared it, I was right. It was so delicious!
The best pasta sauce or topping or whatever you want to call it. I don’t care it was so good. This will absolutely be made again in the near future!
Start by adding the oil with minced shallots and garlic to a hot skillet on medium high. Cook for 3 minutes until fragrant and golden.
Next, add in the can of diced tomatoes. Mash tomatoes into the hot skillet. Crush them as well as possible you want to get the most tomato juice possible and the tomatoes shouldn’t be chunky {I hate chunky tomato sauce} at all. Add in the onion powder through ground the ground black pepper. Mix tomatoes with the herbs and spices. Let it cook down about 5-6 minutes on medium low.
Next add in the soyrizo and combine well with the tomato mixture. Let that cook about 10 minutes on low.
Add in the ¼ cup vegetable stock and mix it to thin out the sauce just a little. Add more as needed. Add in 2 sprigs of cilantro and mix. Top remaining cilantro as a garnish on each dish.
Serve with pasta of choice.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
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- 1 tablespoon Grape Seed Oil
- 1 Shallot minced
- 3 Cloves Garlic minced
- 14.5 Ounce can Tomatoes diced
- 2 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Basil
- ½ teaspoon Dried Thyme
- ½ teaspoon Smoked Paprika
- ½ teaspoon Sea Salt
- ¼ teaspoon Ground Black Pepper
- ½ Soyrizo {casing}
- ¼ cup + more as needed Vegetable Stock
- 4 Fresh Cilantro divided
Ingredients
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- Start by adding the oil with minced shallots and garlic to a hot skillet on medium high. Cook for 3 minutes until fragrant and golden.
- Next, add in the can of diced tomatoes. Mash tomatoes into the hot skillet. Crush them as well as possible you want to get the most tomato juice possible and the tomatoes shouldn’t be chunky {I hate chunky tomato sauce} at all. Add in the onion powder through ground the ground black pepper. Mix tomatoes with the herbs and spices. Let it cook down about 5-6 minutes on medium low.
- Next add in the soyrizo and combine well with the tomato mixture. Let that cook about 10 minutes on low.
- Add in the ¼ cup vegetable stock and mix it to thin out the sauce just a little. Add more as needed. Add in 2 sprigs of cilantro and mix. Top remaining cilantro as a garnish on each dish. Serve with pasta of choice.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
