Modifying Family Favorites

One of the obstacles facing a family changing their diet to vegetarian is the loss of favorite meals. As we changed our diet, I considered at the favorite recipes and looked for ways to modify them to be vegetarian. I am sharing one of our old favorite recipes and the ways I changed the recipe to be vegetarian. This recipe is from Rachel Ray. We have enjoyed it for many years and it is delicious exactly as originally created. My modifications are pretty yummy too.

Emmannuel Nini’s Ziti with Sausage and Cannellini

The original:

Ingredients:
½ pound bulk sweet sausage
½ pound bulk hot sausage
2 Tablespoons extra-virgin olive oil (twice around the pan)
3 cloves garlic, minced
1 small white onion, minced or grated
1 can (28 ounces) crushed tomatoes
1 can (14 ounces) diced tomatoes
20 fresh basil leaves, roughly cut or torn
1 can (15 ounces) cannellini beans, drained and rinsed
1 pound ziti rigate (with lines), cooked until al dente (still slightly firm to the bite)

Method:
In a deep skillet or frying pan, break up the sausage and sauté crumbles over medium-high heat. Remove from pan to a paper towel lined dish to drain. Return the pan to heat. Reduce heat to medium low. Add olive oil, garlic, and onion and cook 5 minutes, until the onion sweetens. Add the tomatoes, basil, and beans. Heat through. Return sausage crumbles to sauce. Drain pasta. Combine with sauce and serve with plenty of cheese and bread. Serves 4 to 6.

The revision:

Ingredients:
2 Tablespoons extra-virgin olive oil (twice around the pan)
3 cloves garlic, minced
¼ teaspoon crushed red pepper
1 small white onion, minced or grated
1 can (28 ounces) crushed tomatoes
1 can (14 ounces) diced tomatoes
20 fresh basil leaves, roughly cut or torn
1 can (15 ounces) cannellini beans, drained and rinsed
(Optional) broccoli florets
1 pound ziti rigate (with lines), cooked until al dente (still slightly firm to the bite)

Method:
In a deep skillet or frying pan, over medium low heat add olive oil, garlic, and onion and cook 5 minutes, until the onion sweetens. As the onion turns translucent add the crushed red pepper and finish sauteing the onion and garlic. Add the tomatoes, basil, and beans. If you want the broccoli, add it now. Heat through. Drain pasta. Combine with sauce and serve with plenty of cheese and bread. Serves 4 to 6.

The key to modifying this recipe was to add the crushed red pepper for the spice originally included with the sausage. And, if you need a little more substance, adding the broccoli gives it just that. Make sure you keep the broccoli crisp (don’t over cook it) and it will provide a similar satisfaction that you got from the sausage.

I serve this with steamed green beans, a hearty bread, and a smooth red wine.

Yummy!