Rigatoni + Seitan Sausage + Fennel

• 3 tbs olive oil
• 3 cups chopped fennel (1 large bulb)
• 1 1/2 cups chopped yellow onion
• 16 ounces of seitan crumbles*
• 2 tsp minced garlic (2 cloves)
• 1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 cup dry white wine
• 1 1/2 cups heavy cream (1/2 cup raw cashews + 1 cup of water blended)
• 2 tbs tomato paste
• 1 pound rigatoni
• 1/2 cup chopped fresh parsley leaves
• 1 cup freshly grated Italian Parmesan cheese, divided

*If you can’t find ground seitan, buy the cubed or sliced seitan and pulse it in a food processor until ground.

Directions:

1. Heat the olive oil in a large heavy pot or Dutch oven over medium heat.
2. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender.
3. Add the seitan and cook for 7 to 8 minutes.
4. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute.
5. Pour in the wine, bring to a boil, and add the heavy cream and tomato paste.
6. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
7. Meanwhile, bring a large pot of water to a boil, add 1 tablespoon salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta.
8. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce.
9. Off the heat, stir in the parsley and 1/2 cup of the Parmesan.
10. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.