Prep the ingredients and cook the pasta: Bring a large pot of water to boil with a large pinch of salt. Mince or grate the garlic. Halve, peel, and thinly slice the shallot. Finely chop the parsley, reserving a few leaves for garnish. Add the pasta to the boiling water and cook for 9-11 minutes, until al dente. Drain, reserving 1 cup pasta water.

Start the “bolognese”: Heat a drizzle of oil in a large pan over medium heat. Add the shallots and chili flakes (to taste, we used 1/4 teaspoon) and cook, tossing, for 3-5 minutes, until softened. Season with salt and pepper.

Warm the seitan: Add the seitan crumbles to the pan and break up into pieces with a wooden spoon. Add the garlic, Tuscan spice blend, and the chopped parsley to the pan and cook another 1 minute, until fragrant.

Finish the bolognese: Add the crushed tomatoes, stock concentrate, and 1 cup water to the pan. Bring to a boil, then reduce to a low simmer for 5-10 minutes. Season with salt and pepper. TIP: Depending on the sweetness of your tomatoes, you may want to add up to 1 teaspoon sugar to the sauce for balance.

Add the drained tagliatelle, half the Parmesan, and a splash of pasta water into the pan and toss to thoroughly combine.

Finish: Divide the dish between bowls, then garnish with the reserved parsley and the remaining Parmesan cheese. Enjoy!