I’m back! Sorry for the long hiatus, but wedding planning and  the resulting wedding was more time-consuming than I thought it would be! But everything has passed and I’m married now! Now let’s get back to the alternative cooking!

I’ve been craving sausage lately, sausage and pasta. But, I didn’t want pasta that used tomato based sauce, I’ve had plenty of that. So I started scouring the internet for a delicious recipe that included both sausage and pasta in different sauce. I came across this delicious recipe on epicurious and decided to do a dairy free version. I altered the recipe a little. My amounts and cooking instructions are below.


1 lb mild Italian sausage, cut into 1-inch chunks

1 small red onion, halved and thinly sliced

2 cloves garlic, chopped

1/4 teaspoon salt

1 tablespoon salt

2 cups seedless red grapes

1 cup low-sodium chicken broth

1/2 tablespoon red pepper flakes

1 lb whole-wheat farfalle

2 tablespoon Galaxy Rice Topping; Parmesan flavored

1/8 cup dried parsley flakes

1/8 cup dried basil

Step 1:  Set a large pot of water to boil.

Step 2:  In a large skillet cook the sausage over medium heat until well browned, stirring occasionally so that they don’t burn. This should take about 15 – 20 minutes. Using a slotted spoon, transfer the sausage to a plate covered with a paper towel making sure to drain a lot of the excess grease off back into the pan.

Step 3: Using the sausage grease cook the onion and garlic with 1/4 teaspoon salt in the skillet on medium heat until soft and golden, stirring occasionally.

Step 4: Increase the heat to medium-high and add the grapes, chicken broth and red pepper flakes and cook until grapes burst, stirring occasionally.

Step 5: Return sausage to skillet and stir. Turn off heat but don’t remove the pan from the burner.

Step 6: When water in the large pot boils, cook the pasta with the remaining tablespoon of salt according to the directions on the package.

Step 7: After you drain the pasta add it to the skillet and cook everything on high stirring frequently until the sausage is hot and the pasta is well coated in the broth. Sprinkle with Parmesan topping, parsley and basil.


Yields 4-6 servings.