When we first moved here one of Val’s colleagues had us over for dinner and we ate a dish they called the Fraumann Special. At its basic it is garlic and spinach sauteed in olive oil, fettucini, and sun-dried tomatoes tossed together. Val had a hankering for it lately, but I always felt it needed something, so today I added some twists to one of Val’s favorite dishes to create something we will now, due to lack of creativity and still wanting to give props to Katie and Bob, know as ‘the dish formerly known as the Fraumann Special’.”
- package of fettucini
- package of frozen spinach
- 6 to 7 decent size garlicÂ cloves minced
- 2 shallots diced
- 1 package of italian style seitan
- 1 tablespoon of crushed red pepper (crushed some more with mortar and pestle)
- 4-5 tablespoons of olive oil + some on hand for mixing it all together
- 1 cup of chopped sun-dried tomatoes
- salt and pepper (a fair amount of both) to taste
preparing the seitan
In a pan put about 2 tablespoons of olive oil. Add 1 large clove of garlic and 3/4 of the crushed red pepper. Let sit for a while so that some of the flavors begin to infuse the oil. Meanwhile hand crumble the italian sausage into bite size or smaller ships. Heat up the pan over medium heat. Let the garlic start to sizzle a bit and toast to your liking. Add the sausage, mix together and cook over medium heat until sausage is heated through, about 5 minutes. Lower the heat and let it stay warm.
preparing the spinach
Cook and drain the spinach completely. We used the microwave method but the choice is yours. Set aside once drained.Â In a pan heat about 2 tablespoons of olive oil over medium heat. Once heated add the shallots and the remaining garlic. Cook for about 4 minutes or until shallots begin to look a bit translucent. Add the spinach and remaining olive oil. Cook for an additional 2-3 minutes.
putting it all together
Since I haven’t mentioned the pasta now might be a good time. Hopefully all this time you’ve started a pot of boiling water and started to cook your pasta. Drain the pasta when finished and add the pasta and the sausage to the pan with the spinach. Mix it all together over low heat. Add the sun-dried tomatoes, mix again some more. Add a generous amount of salt and pepper to the dish and more olive oil if needed. Serve and eat it up, yum.
We topped ours with some fresh grated parmesan cheese, Val added kalamata olives to hers, in my opinion ruining the dish (I hate those nasty creatures called olives), but Val said it was one of the best things she ever ate & deemed it “a thing of beauty.” I definitely thoughtÂ Â mine was, but with olives on it I’ll just have to take her word for it.