1 pound spaghetti
5 to 7 crimini mushrooms
1 red bell pepper
1 medium onion (I use red, but yellow works)
Garlic, as desired
2 vegan Italian "sausage" links (I use Tofurkey's Sun Dried Tomato and Basil)
Basil, oregano, and thyme, to taste
1 - 14 ounce can diced tomatoes
1 cup water
1/2 cube vegan bullion cube
1) Bring to boil pasta water.
2) Finely chop red bell pepper, onion, and garlic. Slice mushrooms thinly but with enough substance so when they reduce they will still have a body in the sauce. Cut the vegan sausage links into bite size pieces and set aside.
3) Saute vegetables in olive oil over medium heat until they have reduced considerably. Add the 'sausage' and continue to cook for 5 to 10 minutes, or until excess moisture has been evaporated. Liberally season the mixture with basil, oregano, salt, pepper, and thyme.
4) Add diced tomatoes. At this point I fill half of the tomato can with water and add for extra moisture and then use 1/2 a small bullion cube. You can skip this step for a very chunky sauce, or use vegetable broth in its place. Let the sauce simmer for another 5 minutes and return to heat. Mix with the pasta for a delicious, slightly spicy, spaghetti dinner!