1 head broccoli, trimmed and cubed
1 teaspoon salt
1 cup water
1/4 cup diced carrots
1 pound mushrooms
6 ounces Italian-style white meat, chopped
2 tablespoons extra virgin olive oil
14 ounces tomato paste
4 tablespoons parsley
2 ounces Italian-style dry bread crumbs
2 large basil sprigs, chopped
In a saucepan over medium heat combine the salt and water and bring to a boil. Stir and reduce heat to low. Cover, cover and simmer for 3 hours.
In a large bowl combine the processed cheese, smoked paprika, Parmesan, egg substitute, garlic powder and tomato paste; mix well. Add 4 tablespoons oil and heat through, uncovered.
Preheat oven to 400 degrees F (200 degrees C). Season with 2 tablespoons bread crumbs, 1/4 the tomato paste, parmesan or tomato paste, and 1 teaspoon salt to taste. Spoon onto a large baking sheet (this adds flavor), sprinkle with chopped basil.
Bake 25 minutes. Remove from oven and sprinkle with remaining 1 teaspoon tomato paste. Cook until slightly thickened. Sprinkle with bread crumbs if desired.
Made this and it was delicious. The most people I put in the saucepan was because it was a little dry. Next time I will run some colder pasta through it first to ensure it is not too dry.
Love the sauce, love the recipe! Thanks!
I make this every now and then to give it a little something different. I make this recipe in a saucepan because it cooks faster, contains fewer ingredients, and it is easier to control the bubbling. I have made this recipe for a pasta dinner several times and it is always a winner. The only difference is that I browned the cheese and used olive oil instead of butter. Browned small pieces of the onion and used olive oil instead of butter. The only other difference is that I have cut the sausage into 2"x4" pieces, instead of 2"x4" pieces, and I have added fresh minced garlic. Enjoy!
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