Rotini with Spinach Pesto Sausage, Fennel, and Olives

Nancy Olah

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4

Course: Easy Weeknight Meals

Cuisine: Italian

2 tablespoons extra virgin olive oil divided use
1 onion finely chopped
3 cloves garlic pressed or minced
1 teaspoon crushed red pepper flakes
1 fennel bulb quartered lengthwise, bottom, fronds, and core removed, and thinly sliced
1 red or orange bell pepper chopped
12 ounces diced tomatoes or an equivalent amount of chopped fresh tomatoes
1/4 cup white wine
½ cup vegetable stock
½ cup black Kalamata olives pitted and sliced
2 Tofurky Spinach Pesto Artisan Sausages 1/2 of a 14 oz. package
Sea salt and freshly ground black pepper
½ lb organic rotini or fusilli either is good, and Simple Truth Organic or DeCecco Organic are my current favs
Freshly grated Parmigiano-Reggiano completely optional

Heat a skillet and add 2 tablespoons of olive oil. Sauté the onion over moderate heat for 5–6 minutes until the onion is translucent. Add the garlic and sauté for another minute.
Add the crushed red pepper and sliced fennel and sauté for another 3–4 minutes. Add the chopped peppers and tomatoes and cook for another 3 minutes Add the wine and cook for a few minutes until mostly evaporated, and then add the stock. Cover and cook for about 5-6 minutes. Add the olives, and cook until the fennel is very tender.
Meanwhile, bring a large pot of water to a rolling boil, add a tablespoon of salt, and cook the pasta for 9-11 minutes depending on package directions. Reserve 1 cup of hot pasta water before you drain the pasta in a colander.
While the pasta is cooking, add the chopped sausage pieces to the fennel mixture. Cook uncovered for about 5-6 more minutes. Taste carefully, and add a little sea salt and freshly ground black pepper.
Serve immediately with the optional grated Parmigiano-Reggiano.
Serves 4 (or 2 tonight and leftovers tomorrow)