Fennel Sausage Pasta (Print)
Plant-based sausage and fennel paired with a zesty Calabrian chili kick. Quick and ideal for busy dinners.
# Ingredients:
01 -
2 tablespoons olive oil.
02 -
1/4 cup parsley, chopped.
03 -
1/2 yellow onion, diced small.
04 -
1 large fennel bulb, thinly sliced.
05 -
8 ounces of pasta.
06 -
3-5 minced garlic cloves.
07 -
1-2 tablespoons of Calabrian chili paste.
08 -
2 links of vegan Italian sausage.
09 -
1/4 cup shredded vegan parmesan.
10 -
2 tablespoons of tomato paste.
# Steps:
01 -
Bring a pot of salted water to a boil and cook the pasta until just firm, then save 1 cup of the water.
02 -
Heat oil and fry the sausage links until crispy, about 5-7 minutes. Take them out of the pan after.
03 -
Cook the onion and fennel in the same pan until soft. Toss in the garlic and the pastes next.
04 -
Pour in that reserved pasta water and let it cook down. Add the parmesan to make it creamy.
05 -
Combine the pasta, sausage, and the sauce you made. Add salt and pepper if needed.
# Notes:
01 -
Swap in gluten-free pasta and sausage if needed.
02 -
Harissa works well in place of chili paste.
03 -
Toss in some spinach or kale for extra greens.