2 cups of favorite marinara or spicy tomato sauce
1 box brown rice pasta or chickpea pasta
1 bunch broccoli rabe
1 cup Sausage crumbles (see below)

 

“Sausage crumbles”

2 cups shiitake mushrooms chopped
3 garlic cloves
1 teaspoon fennel seeds
1 tablespoon of tamari sauce
1/2 teaspoon red pepper flakes
Sea salt and black pepper to taste
1 pat of grass fed butter or 1 tbsp grape seed oil

In a shallow pan, heat butter. Add chopped garlic, saute on medium until fragrant but not browned about 3 minutes. Add fennel seeds and pepper flakes. Wait for seeds to pop about 1 minute. Then add mushrooms and saute on medium high until browned. Season with tamari and additional salt and pepper if needed. Set aside.
Boil brown rice pasta as directed. Drain and set aside.

In medium sized pot, fill water and salt well. Bring to a boil. Chop off ends of broccoli rabe and chop in half, then add to boiling water and boil for about 8 minutes until very tender. Over boiling just makes it sweeter. Drain and set aside.

In a large pot, bring to a high heat and add tomato sauce. When it begins to simmer, bring fire to low and add broccoli rabe, pasta and shiitake crumbles. Mix well and let simmer for about 5 minutes so flavors meld. Remove from heat and serve. Optional garnish with more red pepper flakes and some chopped parsley.

On Jun 26, 2017, at 8:46 PM, Nicole Berrie <nicoleaberrie@gmail.com> wrote:

2 cups shiitake mushrooms chopped
3 garlic cloves
1 teaspoon fennel seeds
1 tablespoon of tamari sauce
1/2 teaspoon red pepper flakes
Sea salt and black pepper to taste
1 pat of grass fed butter or 1 tbsp grape seed oil

In a shallow pan, heat butter. Add chopped garlic, saute on medium until fragrant but not browned about 3 minutes. Add fennel seeds and pepper flakes. Wait for seeds to pop about 1 minute. Then add mushrooms and saute on medium high until browned. Season with tamari and additional salt and pepper if needed. Set aside.

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