Easy breezy, peach squeezy!
Source: Justine Doiron | Serves: 4-6 | Time: 30 min
Changes: made vegan and gluten free; skipped butter; and added some Beyond Meat Italian brats
Ingredients
1 pint cherry #tomatoes assorted colors, halved
1 medium #peach, peeled and cut in cubes
2-3 large garlic cloves, minced
2 sprigs of fresh basil, shredded
2 tsp of red chili flakes
1/3 cup EVO
4 Beyond Meat hot Italian brats
16 ounces dried rigatoni or your pasta of choice (I used GF/vegan rigatoni)
S&P, to taste
Vegan Parm for topping
Instructions
In a medium-sized dutch oven, add in the olive oil and bring it to medium heat. When the oil is warm, add in the garlic and cook for about 1-2 minutes, or until it is very slightly golden on the edges, but not crisp.
Add in the cherry tomatoes and #peaches. Use a wooden spoon to mix them in with the garlic and make sure they are fully coated in the oil. Season with a generous pinch of salt and let this simmer, stirring occasionally, for about 5 minutes or until the tomatoes have burst and start to melt into the oil.
Use the back of your spoon to smash the tomatoes and peaches during this process. It doesn't have to be perfect since we'll be blending the sauce later, but it helps let the flavors combine as they cook.
Add in the basil and the red chili flakes and stir to combine. Let the mixture simmer and cook another 3-4 minutes. You'll start to see the tomatoes and peaches slowly break down and combine into a beautiful color and sauce.
On a separate section of the stove, cook your Beyond brats. Should take about 6-8 minutes.
On another section of the stove, bring a large pot of water to a boil. Season it liberally with salt and cook your pasta to al dente according to package instructions. When the pasta is done cooking, drain it, but reserve a cup of pasta water.
Take the heat off of the dutch oven holding the sauce. Add in about 1/2 cup of pasta water and use an immersion blender to blend the sauce into a smooth and creamy texture. Taste and season with salt as needed.
Add the pasta and sauce to the pan with your Beyond brats. Add a splash of pasta water if needed, this helps the sauce cling to the pasta. Devour.
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