Fennel Pasta

I was inspired by a Rachel Ray dish a few years back, so I veganized and put my spin on the dish.  It’s now one of my favorites meals to make. My daughter & I love eating the raw fennel.

Extra Virgin Olive oil

garlic, several cloves

2  Italian vegan sausages, chopped
(I usually start with 3, but my daughter likes to sneak the veg sausage)

28 oz can of crushed organic, fire roasted tomatoes

1 large bulb fennel, chopped

2 cubanelle peppers, chopped (remove seeds!!)

White wine (2-3 turns)

fresh basil

salt & pepper to taste

Pasta (any)

In a large pan, brown the vegan sausage in a bit of olive oil. Chop up the fennel and peppers and set aside. Shave some garlic, set aside (the amount of garlic is really a preference).

Remove the veg sausage from the pan and set aside, covered with foil. DO NOT rinse out the pan. Lower the heat to low-med, add some olive oil to the pan and drop in veggies.

Sweat the vegetables, don’t brown or burn them. Drop in the shaved garlic and continue to cook a few minutes. Add the wine, going around the pan 2-3 times, cook a minute or two to boil off the alcohol. Add the sausage to the vegetables. (Boil water for the pasta, and cook).

Add the fire roasted tomatoes, season and let cook down for 10 minutes or so. Pour vegetables over pasta or rice, or do what I do and eat it alone...it’s very filling and delicious!