Paccheri Sausage Bolognese (Edit recipe)

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Paccheri noods are one of my faves! So huge and so texturally pleasing, they're just fab. I made a Beyond Meat Sausage Bolognese that simmered for over an hour before tossing in my pasta, finishing with some cheese, and serving it up. Gorgeous and delicious!

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PREP TIME

25 minutes

COOK TIME

1 hour and 30 minutes

INGREDIENTS

19

Serves: 4

Ingredients

400 grams Paccheri Pasta, dry
0.25 cup Extra Virgin Olive Oil
.5 Tbsp Pepperoncinis, packed in spicy chili oil
3 cloves Garlic, crushed & minced
3 sprigs Thyme, Fresh
1 whole Yellow Onion, diced
2 whole Celery, diced
1 whole Red Bell Pepper, diced
1 whole Carrots, peeled & diced
4 whole Plant-Based Hot Italian Sausage - Beyond Meat
2 Tbsp Tomato Paste
2 Tbsp Calabrian Chili Pesto, Store-Bought, sub any red pesto
1 cup White Wine, I used Pinot Grigio
3 cups Vegetable Broth, I used Pres. Choice Plant-Based Chik'n Broth
1 bunch Basil, Fresh, Small Handful, torn
.33 cup Heavy Cream (Whipping Cream), room temp
.5 tsp Himalayan Pink Salt, More To Taste
1 whole Black Peppercorns, Ground Fresh, See Recipe
1 whole Red Pepper Flakes, See Recipe

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a large pot of cold, heavily salted water to a boil and leave covered.
In the meantime, begin heating the EVOO, pepperoncini, garlic, and thyme, in a large skillet set to just below medium. Once heated, stir and let cook up to a minute without burning. Add the onion, pepper, celery, and carrot. Season liberally with salt & cracked pepper, stir, and cook another 5 - 6 minutes stirring a few times.
Make a well in the center of the pan and crumble in the Beyond Meat sausages. Let them go a couple of minutes, flipping / stirring them around in the center of the pan allowing them to brown up a bit. Stir everything together, season with salt & pepper, and continue to cook for 2 - 3 minutes. Next, make a well again & drop in the tomato paste & pesto, letting them sizzle for a minute before stirring everything together and continuing to cook another 2 minutes.
Pour in the wine and let the wine simmer until mostly reduced. Add the broth and bring to a boil. Once boiled, add the fresh basil, 1/2 Tsp. salt, and a sprinkle of pepper flakes. Reduce to medium low and simmer for 1 hour +, adding additional broth if needed to keep the sauce simmering and intensifying in flavour. Once you're ready to cook the noods, stir in the whipping cream and let it continue to simmer while the noods cook. Pluck out the thyme sprigs.
Cook the Paccheri noodles according to package directions. Once just about al dente, strain them directly in to the skillet with the sauce, bringing some pasta water along with you. Stir to coat the noodles and let them continue to simmer gently in the sauce until perfectly cooked. Add additional pasta water if needed to help the sauce coat those beautiful noodles. Taste and adjust salt / pepper if desired.
Serve each portion with a generous amount of freshly shredded grana padano and some gorgeous fresh basil. ENJOY!

Notes

GARNISH - Fresh Basil, Grana Padano, Parsley

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	285
Fat:	25 g
Carbohydrates:	21 g
Protein:	4 g
Cholesterol:	26 g
Sodium:	833 mg
Fiber:	1 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.