Sausage & Sundried Tomato Ragu with White Beans

 Sausage & Sundried Tomato Ragu with White Beans
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Prep Time: 25 Min
Cook Time: 2 Hours

Yields: 4 + Servings

WHAT YOU NEED

• 4 Beyond Meat Hot Italian Sausages
• 400g Dry Conchiglie Pasta (Shells)
• 2 Tbsp. EVOO
• 2 Tbsp. Sundried Tomato Oil
• 1/2 Tbsp. Pepperoncini In Oil
• 1 Large Yellow Onion, diced
• 2 stalks Celery, diced
• 2 Carrots, peeled & diced
• 1 Red Bell Pepper, diced
• 4 cloves Garlic, crushed & minced
• 1/2 210ml Jar Sundried Tomatoes in Oil, chopped
• 540ml Salt-Free White Beans, drained & rinsed
• 1 Tbsp. Tomato Paste
• 1 C White Wine
• 2 C + PC Brand Plant-Based Chikn Broth
• 796ml San Marzano Tomatoes
• 5 Sprigs Fresh Thyme, leaves removed
• Handful Fresh Basil
• 2 Bay Leaves
• 1 Tsp. Dried Oregano
• 1/4 C Whipping Cream, room temperature
• 1/2 C Grana Padano, grated
• 1/2 Tsp. + Himalayan Salt
• Cracked Pepper
• Fresh Parsley / Basil - Garnish

DIRECTIONS

• Begin heating the EVOO, sundried oil, pepperoncini, garlic, dried oregano, thyme, and sundried tomatoes, in a large, deep skillet set to just below medium. Once heated, stir and let everything sizzle for 30 seconds or so before tearing up and sprinkling in the fresh basil. Let that go another 30 seconds before adding the onion, carrot celery, bell pepper, and a good pinch of both salt and pepper. Reduce heat slightly and cook 6 - 7 minutes, stirring occasionally.
• Push all of the veggies to one side of the skillet. Slice open the sausages and remove the outer casing. Crumble the sausages in to the skillet on the side without the veggies. Season with salt & cracked pep and cook until lightly browned, stirring to ensure even cooking.​

• Once browned, stir in the tomato paste and cook for another 2 minutes. Return the heat to just below medium and pour in the wine. Let that sizzle and simmer until mostly reduced. Now, add the broth & san marzano tomatoes and use your stirring tool to smash / break up the whole tomatoes a bit. Wait for the sauce to come to a boil and once boiled, add the bay leaves, white beans, and the 1/2 tsp. salt. Reduce heat to medium low and simmer uncovered for 1 1/2 hours +, adding additional chikn broth if needed to allow the sauce to continue to cook without burning or reducing too much. Stir in the cream and bring it back to temperature.
• With about 15 minutes left, bring a large pot of cold, heavily salted water to a boil. Add the shell pasta and cook to al dente. Strain the pasta directly in to the skillet with the sauce, bringing along some pasta water with you and reserving the pot of water. Continue to simmer on medium low, stirring often until the pasta is cooked to your liking. Remove from heat and pluck out the bay leaves. Stir in the grana padano along with a little more pasta water to bring everything together. Taste and add additional salt / pepper if desired.
• For service, enjoy a serving with some fresh basil / parsley, a sprinkling of pepper flakes, and some grated grana padano. ENJOY!

HAPPY VEG