John and Joe’s Pasta with Meatless Tomato Cream Sauce

I come from a long line of old world Italian chefs and one of my favorite meals served by my Great Grandmother Trotta in winter was pasta with a thick, hearty tomato cream sauce with chunks of Italian sausage and savory braised beef. Coming in from playing in the cold, the aroma of homemade tomato sauce having simmered for hours and complemented with a splash of rich cream is invigorating. This form of Italian soul food, while nostalgic and delectable, is packed with calories and fat – not to mention time involved to prepare. With the implementation of simple ingredients from the UNCG Marketplace, one can recreate this Italian classic in the comfort of their own dormitory with the added benefits of increased fiber, lower calories, and little to no animal products without sacrificing any flavor.

Pasta with Meatless Tomato Cream Sauce

- 1 pound of whole wheat spaghetti

- 1 jar of tomato sauce (16 ounce jar)

- 10 ounces low fat milk

- 2 meatless burger patties

- 1/4 cup parmesan cheese

Vegan Version:

- Replace milk with soy milk

1. Add water and a pinch of salt to a large, deep pot and place over high heat. Once water is rapidly boiling, add spaghetti and stir regularly.
2. Whole wheat pasta is denser and takes more time to cook compared to regular pasta. Cook until pasta is almost completely soft, but still slightly hard in the center, about 10 to 12 minutes. Remember that pasta will continue to cook after straining; take this into account when sampling the doneness of the pasta.
3. Microwave meatless burger patties for 1 minute or until completely cooked. Although optional, lightly browning patties in a frying pan until slightly crunchy, will add flavor and texture to the final dish. Roughly chop into bite-sized pieces.
4. In a separate pot on medium heat, add tomato sauce, meatless patties, milk (or soy milk) and parmesan cheese, stirring regularly until sauce is warm and ingredients are well incorporated. Add red pepper flakes to add a piquant kick.
5. Mix strained pasta and sauce together until evenly distributed. Garish with freshly chopped basil, then serve.

A version of this article appeared in print on December 1, 2009 on page 15 of The Carolinian.