Paccheri Sausage Bolognese

Paccheri Sausage Bolognese

Prep Time: 25 Min
Cook Time: 1 1/2 Hours 

Yields: 4 Servings

WHAT YOU NEED

• 400g Dry Paccheri Pasta
• 1/4 C EVOO
• 1/2 Tbsp. Pepperoncini In Oil
• 3 cloves Garlic, crushed & minced
• Few Sprigs Fresh Thyme
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Bell Pepper, diced
• 1 Carrot, peeled & diced
• 4 x Beyond Meat Hot Italian Sausages
• 2 Tbsp. Tomato Paste
• 2 Tbsp. Calabrian Chili Pesto
• 1 C White Wine ( I used Pinot)
• 3 C Pres Choice Plant-Based Chik'n Broth
• Handful Fresh Basil leaves, torn
• 1/3 C Whipping Cream, room temperature
• 1/2 Tsp. + Himalayan Salt
• Cracked Pepper & Red Pepper Flakes
• G A R N I S H - Grana Padano, Fresh Basil, Fresh Parsley

DIRECTIONS

• Bring a large pot of cold, heavily salted water to a boil and leave covered.
• In the meantime, begin heating the EVOO, pepperoncini, garlic, and thyme, in a large skillet set to just below medium. Once heated, stir and let cook up to a minute without burning. Add the onion, pepper, celery, and carrot. Season liberally with salt & cracked pepper, stir, and cook another 5 - 6 minutes stirring a few times. 
• Make a well in the center of the pan and crumble in the Beyond Meat sausages. Let them go a couple of minutes, flipping / stirring them around in the center of the pan allowing them to brown up a bit. Stir everything together, season with salt & pepper, and continue to cook for 2 - 3 minutes. Next, make a well again &  drop in the tomato paste & pesto, letting them sizzle for a minute before stirring everything together and continuing to cook another 2 minutes.​

• Pour in the wine and let the wine simmer until mostly reduced. Add the broth and bring to a boil. Once boiled, add the fresh basil, 1/2 Tsp. salt, and a sprinkle of pepper flakes. Reduce to medium low and simmer for 1 hour +, adding additional broth if needed to keep the sauce simmering and intensifying in flavour. Once you're ready to cook the noods, stir in the whipping cream and let it continue to simmer while the noods cook. Pluck out the thyme sprigs.
• Cook the Paccheri noodles according to package directions. Once just about al dente, strain them directly in to the skillet with the sauce, bringing some pasta water along with you. Stir to coat the noodles and let them continue to simmer gently in the sauce until perfectly cooked. Add additional pasta water if needed to help the sauce coat those beautiful noodles. Taste and adjust salt / pepper if desired.
• Serve each portion with a generous amount of freshly shredded grana padano and some gorgeous fresh basil. ENJOY!

HAPPY VEG