Who Be He?
They call him Phillip Retuta. He calls himself a visual & interactive designer, motion graphics artist, and illustrator -- an all-around artist. He's 29 years old, from Chicago, living in NYC, and has a lovely husky-lab mix named Nico. Currently employed as Senior Designer at a digital and social media firm.
What's All This Then?
Well, it's a fairly random tumblog of current and upcoming art endevours, photographs, comic sketches, creative philosophies, inspirations, and generally incomplete art projects.
So yeah, it's like a sketchbook.
Demo Reel 2012-2013
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Catching Elephant is a theme by Andy Taylor
Homemade Pasta Sauce with Vegetarian Italian Sausage.
On Saturday, I made my own vegetarian sausage pasta from scratch… partly for a healthy alternative, partly for my vegetarian roommate, but mostly for the very large, empty cans that I wanted to store my Microns and Sharpies in.
Ingredients:
- Package of Italian Sausage Tofurkey
- Big ass can of crushed tomatoes
- 1/2 a big ass can of tomato sauce
- 1 can of tomato paste
- 2 tablespoons of brown sugar
- Literal pinch of salt
- Crushed red pepper flakes
- Dash of Cholula hot sauce
- Tablespoon of pepper
- Tablespoon of dried basil
- Tablespoon of parsley
- Teaspoon of oregano
- 1 whole onion
- Dash of nutmeg
- A few dashes of grated parmesan
- 2 cloves of garlic
Finely mince the onions and garlic (I used a food processor because I’m impatient). In a large pan, sautee the onions and garlic with an entire package of Italian sausage Tofurkey. Mash that fake meat up good with a spatula.
In a large, non-reactive (meaning, not coated) pot, add all the tomato products and the faux-sausage mixture and stir well. Heat on medium. Add the dry spices, herbs, sugar and cheese and combine. Cover the pot, turn the heat very low, and let it simmer for an entire hour. Stir occasionally.
Use the sauce for pasta, pizza, whatever. With the leftover sauce, let the sauce cool to room temperature and store in the fridge.
