Pennette integral ragu of seitan

PENNETTE INTEGRAL 2_03901 AL RAGU ' DI SEITAN INGREDIENTS for 4 PEOPLE 320 g pennette integral, 200 g of ready-sliced seitan, 2 carrots, an onion, 300 g of ripe tomatoes, red pepper, yellow pepper, 2 Zucchini, a bay leaf, 5 tablespoons extra virgin olive oil, 4 l vegetable broth, 1 garlic clove, salt and pepper.

Wash and dry the onion and finely chop finely; check the courgettes and carrots, scraped carrots, washed and cut into cubes of a cm thick.

Wash and dry the peppers, remove the stem, seeds and cut them into cubes of a cm to the side.

towel dry the slices of seitan with absorbent kitchen paper to remove residual retention liquid then roughly tritatelo with a mixer.

Peel and chop the garlic; remove the stalk to clean and Peel tomatoes (to facilitate the operation time 30 seconds in boiling water).

Cut, remove the seeds and cut flesh fillets.

Heat 4 tablespoons oil in a large non-stick skillet (must also contain the dough), low saucepan, heat, flame, two minutes the chopped garlic and onion, stirring, pour the tomato sauce, add salt and pepper, and cook for 2 minutes stirring constantly.

Unite now dice the vegetables, a ladle of broth, stir and cook for 5 minutes; Add seitan and Laurel cleaned and continue cooking at medium flame, stirring constantly.

Cook the seitan ragù for 10 minutes, stirring often; remove the bay leaf and continue cooking 5 minutes.

Bring to a boil the vegetable broth in a large pot, place the pennette and hand them in to cooking.

Drain the pasta and put it, still dripping, into the pan of sauce.

Stir and season to average flame 2 minutes.

Complete with raw oil remained; distribute the pennette individual dishes and serve immediately