Best Recipe You've Never Heard of: “Fake” Sauce

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Grate the onion and portobello mushroom, stopping short of getting really thin to avoid injury.

Add 1/4 cup of olive oil and 1 teaspoon of kosher salt to a skillet and heat until it starts to sizzle.

Reduce the heat to medium-low, cover the skillet, and cook the vegetables for up to 20 minutes until reduced.

In a large pot, add 1 tablespoon of kosher salt to boiling water and add 4 pounds of pasta to cook.

Add 4 cups of wine to the skillet with the vegetables and cook it down to thicken and balance the flavor.

Stir in a 6 oz can of tomato paste and 1/2 teaspoon of black pepper, cooking until it starts to brown on the bottom of the pot.

Reserve some pasta cooking water by draining for about 10-15 seconds, then return the pasta to the pot.

Add 1 cup of water to the skillet with the sauce, then combine it with the pasta and cook together for a couple of minutes to absorb the sauce.

Serve the pasta, ensuring it is not drowning in sauce, and drizzle with uncooked olive oil for added flavor.

Cooking Techniques

Equipment Needed

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Dietary

Allergens