Okay, this was intended to be vodka sauce, but I ended up forgetting it, so I include it here, as an optional ingredient, because it totally works without it as a pink sauce! Enjoy : )
Baked Fusilli in Pink/Vodka Sauce
1 lb. small shape pasta, cooked according to box directions
2 c. vegan “beef” or vegetable stock, or 1 bouillon cube + 2 c. water
(1 c. for TVP & 1 c. for sauce)
1 c. “beef” stock
1 tsp. liquid smoke
1 tsp. vegan worcestershire
1 c. TVP
2 tbsp. olive oil
1/2 medium onion, chopped
3-4 cloves of garlic, minced
salt & pepper & crushed red pepper flakes
1/4 c. vodka, if using
1 28 oz. can of crushed tomatoes
2 tsp. tomato paste
1 tsp. italian seasoning
1 tsp. dried basil
1 tsp. dried oregano
1 tbsp. dried parsley
salt & pepper & crushed red peppers to taste
pinch of sugar
1 c. “beef” stock
1 c. soy creamer
3/4 c. mozzarella style shreds
1 c. mozzerella style shreds
1 c. panko bread crumbs
1/2 c. nutritional yeast
Pre-heat oven to 350*F
1. To rehydrate TVP: bring stock, liquid smoke and worcestershire up to a boil. Remove from heat and stir in TVP. Cover until ready to add to sauce.
2. Heat olive oil over medium heat in a medium saucepan. Add onion, and cook for 5 minutes. Add garlic, salt, pepper and crushed red pepper, and cook for another minute. If making vodka sauce, add it now, and let it reduce by half.
3. Add crushed tomatoes, tomato paste, seasonings, stock and rehydrated TVP. Reduce heat to low and simmer, covered, for at least 20 minutes, to let flavors combine.
4. Combine cooked pasta, sauce, soy creamer, and mozzarella shreds, and pour into an ovenproof dish. Layer half of the panko, mozzarella and nutritional yeast, and repeat layers. Bake for 20 minutes covered, and 10 minutes uncovered. Broil for 5 minutes for a nice golden crust.