Hello. This is “Sgetti Burrito”! How to. I gotten the idea
from a super amazing actress whom is
both Mexican and Italian! It is called “fusion cuisine”. Boil some water. I
always like to put some salt in the water. It helps the water boil more fast
and the noodles absorb the salt more readily. 
While that is heating up. Prep
the onion and garlic length wise and cross wise. When the water is boiling
place the sgetti noodles in the water and submerge them completely, add a
little olive oil, give it a stir, and reduce the heat to a medium high heat.
Heat up a sauce pan on low and add the ½ prepped onion and garlic. 
By this time
the pasta should be able to be removed from the burner, rinse and drain the
pasta. (Sometimes Chefs say not to rinse the pasta because it washes away the
starch and then the sauce will not adhere properly). 
It is up to you. The rinse
will stop the noodles from cooking and keep the noodles,” al dente” (to the
bite) instead of continuing to get softer. Then add the meat (vegan) to the
sauce pan along with the herbs.
Stir on a low heat and cover for a few minutes.
Prep the tamatoe, cilantro, two lemons (into halves) marinated jalepenos for the
salsa topping. Add a little jalepeno marinate juice to the vegetables and the
juice of one lemon. Mix the ingredients and let set.
Prep some olives length
wise and add with tomato sauce to the meat mixture, and the cooked noodles. 
Mix
and let heat on low for a minute. In a small sauce pot add oil, water and
“Nutritional yeast” for a cheese sauce. One could use vegan cheese (made of
soy) or kind of cheese one would prefer. I prefer vegan of course. Let boil and
reduce stirring frequently. 
Heat up grill skillet to medium high heat. If it is
not hot enough the boritto will stick. Get your flour tortilla and add sgetti
and cheese sauce mixture. (Do not put too much sgetti mixture into the tortilla
because it will not fold completely).
Fold and place on skillet. 
I like to put
a lid on top to cover the burrito so it will heat better. The grill helps keep
the burrito from opening and makes for a better presentation. Remove from heat
and cut on a bias. Plate. Top with salsa and serve. 
Voila! I hope you enjoyed
the how to of: “Sgetti Burrito”! Thank you very much! Eric M. Rangel
While that is heating up. Prep
the onion and garlic length wise and cross wise. When the water is boiling
place the sgetti noodles in the water and submerge them completely, add a
little olive oil, give it a stir, and reduce the heat to a medium high heat.
Heat up a sauce pan on low and add the ½ prepped onion and garlic. 
By this time
the pasta should be able to be removed from the burner, rinse and drain the
pasta. (Sometimes Chefs say not to rinse the pasta because it washes away the
starch and then the sauce will not adhere properly). 
It is up to you. The rinse
will stop the noodles from cooking and keep the noodles,” al dente” (to the
bite) instead of continuing to get softer. Then add the meat (vegan) to the
sauce pan along with the herbs.
Stir on a low heat and cover for a few minutes.
Prep the tamatoe, cilantro, two lemons (into halves) marinated jalepenos for the
salsa topping. Add a little jalepeno marinate juice to the vegetables and the
juice of one lemon. Mix the ingredients and let set.
Prep some olives length
wise and add with tomato sauce to the meat mixture, and the cooked noodles. 
Mix
and let heat on low for a minute. In a small sauce pot add oil, water and
“Nutritional yeast” for a cheese sauce. One could use vegan cheese (made of
soy) or kind of cheese one would prefer. I prefer vegan of course. Let boil and
reduce stirring frequently. 
Heat up grill skillet to medium high heat. If it is
not hot enough the boritto will stick. Get your flour tortilla and add sgetti
and cheese sauce mixture. (Do not put too much sgetti mixture into the tortilla
because it will not fold completely).
Fold and place on skillet. 
I like to put
a lid on top to cover the burrito so it will heat better. The grill helps keep
the burrito from opening and makes for a better presentation. Remove from heat
and cut on a bias. Plate. Top with salsa and serve. 
Voila! I hope you enjoyed
the how to of: “Sgetti Burrito”! Thank you very much! Eric M. Rangel
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