Ingredients
2 Links Field Roast Italian Garlic and Fennel Plant-Based Sausages (shredded up)
2 cup Orecchiette Pasta
1 bunch Broccolini
4 ½ cloves Garlic (Really as much as you want)
1 tsp Red Chili Flakes
Juice of half lemon
3 ½ tbsp Olive OIl
Directions
Step 1
The prep is super easy - just crumble up the sausages with your hands until it is in bite-sized pieces.
2 Links Field Roast Italian Garlic and Fennel Plant-Based Sausages (shredded up)
Step 2
Chop up the broccolini into similar sized pieces and mince up some garlic.
4 ½ cloves Garlic (Really as much as you want)
1 bunch Broccolini
Step 3
You can cook the pasta in a big pot if you want to but I just used a 10” non-stick sauté pan.
2 cup Orecchiette Pasta
Step 4
I added just enough water to cover the pasta with about 1-2 tsp of olive oil and a pinch of salt. By doing it this way by the time the pasta is finished cooking you have a nice sauce of olive oil and starchy pasta water that has a somewhat creamy consistency. You may need to add more water or remove some of the water - it’s a little tricky to get the water level perfect from the start.
2 cup Orecchiette Pasta
Olive OIl
Step 5
Once you get your pasta cooking, grab another pan, add a couple Tbsp of olive oil and start cooking the sausage for a couple minutes.
Olive OIl
Field Roast Italian Garlic and Fennel Plant-Based Sausages (shredded up)
Step 6
Once it has a little color on it, add the broccolini, garlic, and red chili flakes (with a pinch of salt).
1 tsp Red Chili Flakes
1 bunch Broccolini
4 ½ cloves Garlic (Really as much as you want)
Step 7
If it seems like you want more olive oil at this point feel free to add it.
tbsp Olive OIl
Step 8
Cook for another couple minutes until the broccolini softens up a bit and is vibrantly green.
Step 9
Kill the head and squeeze half a lemon over the everything.
Juice of half lemon
Step 10
Once the pasta is done cooking, combine the sausage/veggies with the pasta and enjoy!
