Recipe | Chiocciole with Garden Veg Sauce

This makes approximately 3 servings, depending what you serve it with.

2 cups chiocciole
1/2 onion, chopped
1/2 bell pepper, chopped
3 tomatoes, roughly chopped
2 soy sausages, chopped into half moon shapes
1 1/2-2 cups button mushrooms, sliced
3 cups saute greens - mine had a mixture of baby kale, baby spinach, and baby swiss chard
1 tsp crushed red pepper flakes
a couple tbsp extra virgin olive oil
Salt and pepper to taste

Set a large pot of water on high to boil. Set a large skillet on medium and add  some extra virgin olive oil. Brown the soy sausages on both sides. I found that leaving them in bigger pieces for the browing process is easier than cutting them up before hand because you're going to remove the pieces from the pan after they're browned. Whichever way you decide to brown them, they'll take about 3-4 minutes on each side to get nice and crispy

When the sausages are browned, remove them from the pan and saute the peppers and onions in the left over oil until they begin to soften and caramelize a little bit. Salt and pepper them after about 7 minutes of cooking.

Add the mushrooms to the pan and cook for about 5 minutes. Take two of your tomatoes, roughly chop them (seeds and all) and add that to the pan. Reserve the third tomato for later. Salt and pepper your sauce and add the crushed red pepper flakes. Your water should be boiling at this point so drop the pasta in. Lower the heat under your skillet to about medium low or close to simmer, cover, and cook for 6-7 minutes. Uncover the pan, add some starchy pasta water (about 1/4 cup) and continue to simmer until your pasta is done cooking.

Drain the pasta and add it to the sauce. Turn off the heat under your skillet. Add the saute greens (you may need to add them in batches, giving each batch a chance to wilt down so your pan doesn't overflow with greens), the reserved tomato, and the chopped soy sausages. Salt and pepper the dish if necessary.

I served this with a couple falafel balls, so it lasted me a couple meals. You could stretch it by adding more vegetables (like zucchini or eggplant or more peppers).