Roasted Red Pepper Pasta Sauce with Veggie Chorizo

Last time at the grocery store, I felt adventurous, and bought some veggie chorizo sausage (made by LightLife).  I am one to occasionally enjoy veggie sausages, but overall haven't explored them.  I didn't just want to eat them plain, so they are what inspired this pasta sauce.  The pasta sauce in no way NEEDS them (I think it would be great plain, or with white beans or tofu), but it turned out really great, and made a massive amount of sauce, so you could eat it several times for lunches over the week, or freeze the extra.  And although I didn't think this particular brand of veggie chorizo was very chorizo-ish (it wasn't very hot and spicy), I did think it was really nice anyway.  I tossed in a pound of cooked spahgetti and some cheese into the mix when done.  It turned out great!  Enjoy!

Ingredients

1 large 1 small can diced tomatoes
1 can tomato paste
1 large onion, finely chopped
3 cloves garlic, finely minced
1 tsp oregano
1 tsp basil
1/2 teaspoon red pepper flakes
2 bay leaves
olive oil
2-3 tbs sugar
salt/pepper
1 roasted red pepper (directions below, otherwise use store bought)
1 package veggie chorizo, cut into bite-sized rounds
1/2 cup half and half
fresh basil

Directions

Roast the red pepper in the following manner:  Lightly coat outside of red pepper with olive oil.  Roast under broiler until charred on each side.  Remove from oven, and immediately throw into a paper bag, and seal.  The steam in the bag generated from the pepper will help you remove the skin.  Leave in the bag for 10 minutes, until it's cool enough to peel charred skin off.  Then remove the stem and seeds and roughly chop.

In the mean time, heat oil in deep-walled skillet or dutch oven.  Add onion, and cook until translucent, ~10 minutes.  Add garlic, bay leaves, red pepper flakes, and veggie chorizo, and cook until chorizo is slightly browned on both sides, ~ 10 minutes.  Clear a small area of the skillet, and cook the tomato paste here, stirring often, about 3-5 minutes.  Add canned tomatoes, oregano, basil, red pepper, salt, pepper, and 1 tablespoon of sugar.  Simmer for 20 minutes.  Taste, and add more sugar if needed (I added about 2-3 tablespoons total).  When seasoned as you like, add half and half.  Immediately before serving, add fresh basil.

I served this with 1 pound of whole wheat spaghetti noodles.  After they were cooked and drained, I added them directly to the skillet containing pasta sauce, and tossed to coat.  I topped with some shredded cheese.  It was great, even for lunch for the next few days.