This is a tried and true winner at the Purple House. I started making it one or two winters ago, and whenever I tell Damon that’s what’s for dinner, he gets excited. This is a lovely fall/winter dish, and as an added bonus, it goes together pretty quickly, just chop, mix, bake, and boil some pasta. I adapted this from a Rachael Ray recipe actually (for some reason I keep getting the magazine. I never ordered it. It’s weird. But whatevs.) I adapted it to make it gluten free obviously, and also to reduce the amount of pasta in the finished product—more veggie goodies!
So for the bulk sausage, we’ve tried and enjoyed hot sausage as well as sage sausage, both of which we buy from local farms—pork or lamb sausage. If you’re vegetarian, this would work fine with a marinated tempeh. Also, if fennel is hard to come by, you might try it with celery or even coarsely chopped cabbage—just be sure to let me know how it is!
Gluten Free Pasta with Fennel and Sausage
- 0.75 to 1 pound bulk spicy sausage (or sage)
- 1 large bulb of fennel, sliced
- 1 large onion, sliced in half circles
- 3 or 4 carrots, sliced on an angle
- 2 Tbsp safflower (or other high heat) oil
- Sea salt and freshly ground pepper, to taste
- 10 to 12 oz (2 to 3 cups) quinoa pasta elbows (0r other GF pasta)
- 1/4 cup fresh parsley, chopped
- Parmesan, optional garnish
Preheat oven to 425. Combine first 6 ingredients (through salt and pepper) in a 9 x12 casserole, tossing to combine, being sure to break the bulk sausage up into bite-sized pieces. Cook 30 minutes or till the carrots and fennel are tender.
Meanwhile, cook pasta in salted water. Drain, shock with cold water, and set aside.
When sausage mixture is done baking, toss with the pasta and parsley. Serve hot, with a light sprinkling of parmesan or other hard cheese.