Friday, November 14, 2014

Rigatoni with “soysage” and fennel

20141031173711 (1)Here’s a very tasty pasta option for meat-free Friday – I love the added zip of a little bit of fennel!  I adapted this recipe from one I found in Martha Stewart Living. 

1 lb rigatoni
salt and pepper to taste
2 tblsp (or a little more) olive oil
2 packages Light Life Smart Sausages, Italian Style
1 fennel bulb, cored and thinly sliced
2 large carrots, peeled and coarsely chopped
1 1/2 cups veggie broth
1 tsp grated lemon zest
2 tablespoons lemon juice (or the juice of two lemons)
3/4 cup parmesan cheese
arugula for serving

  1. Cook pasta until al dente.  Drain and keep 1 cup of the pasta water.
  2. Heat olive oil in a large pan or pot, and saute soysage until browned.
  3. Remove soysage from the pan, but leave the oil.  Saute fennel and carrots, adding salt and pepper to taste.  Cook until tender.  Add veggie broth to the mixture and bring to a simmer.
  4. Add pasta, pasta water, lemon zest, lemon juice, parmesan cheese, and soysage.  Simmer for 3 or 4 minutes.  Remove from heat and allow sauce to thicken a little. 
  5. Serve on top of arugula.
  6. Enjoy!

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