Rigatoni with Fennel and Spicy Peppers
In an effort to eat better, lower blood pressure, cholesterol and triglycerides, I've been reading about the health benefits of a vegan diet. I'm reducing our meat consumption by often serving meatless or nearly meatless meals. Of course, my resident male carnivore is convinced he still needs protein from meat. Maybe in time he'll learn otherwise. This recipe is not vegan since it uses some Parmesan cheese but it is vegetarian and a step along the way to a vegan diet.
Rigatoni with Fennel and Spicy Peppers
4 cups Rigatoni (Whole wheat pasta is ideal. I used rotini.)
1 Tbsp. olive oil
2 bulbs fennel, base and leafy stems discarded, bulb cut into thin slices. (I use only one fennel bulb due to the expense. It has a subtle sweet flavor and did compliment the other flavors in this dish.)
1 onion finely chopped.
4 cloves garlic, minced
1 tsp. fennel seeds (optional)
1 tsp. salt
1/2 tsp. cracked black peppercorns (I used freshly ground pepper.)
1-28 oz can tomatoes with juice
1/2 cup freshly grated Parmesan cheese
2-4 hot yellow banana peppers (I used two jalapenos peppers since that is what I had on hand. You might also use canned or pepperocinis.)
Cook rigatoni; drain and set aside.
Preheat oven to 375 degrees. Spray 9" x 13" baking pan with non-stick spray. Set aside.
In a skillet over medium heat, add fennel and onion. Cook, stirring frequently until softened about 6 minutes.
Add garlic, fennel seeds, salt and peppercorns and cook another minute.
Add tomatoes with juice and bring to a boil.
Toss tomato sauce with cooked rigatoni. Pour into prepared baking pan.
Sprinkle Parmesan cheese on top.
Bake in oven about 30 minutes. Serve.
Original recipe finished cooking this dish in a slow cooker. They added peppers after cooking on low for 8 hours and high for 4 hours, then cooked dish with peppers an additional 10 to 15 minutes. If using this method, I'd sprinkle the Parmesan on when serving, or eliminate entirely for a vegan dish.
Rigatoni with Fennel and Spicy Peppers
4 cups Rigatoni (Whole wheat pasta is ideal. I used rotini.)
1 Tbsp. olive oil
2 bulbs fennel, base and leafy stems discarded, bulb cut into thin slices. (I use only one fennel bulb due to the expense. It has a subtle sweet flavor and did compliment the other flavors in this dish.)
1 onion finely chopped.
4 cloves garlic, minced
1 tsp. fennel seeds (optional)
1 tsp. salt
1/2 tsp. cracked black peppercorns (I used freshly ground pepper.)
1-28 oz can tomatoes with juice
1/2 cup freshly grated Parmesan cheese
2-4 hot yellow banana peppers (I used two jalapenos peppers since that is what I had on hand. You might also use canned or pepperocinis.)
Cook rigatoni; drain and set aside.
Preheat oven to 375 degrees. Spray 9" x 13" baking pan with non-stick spray. Set aside.
In a skillet over medium heat, add fennel and onion. Cook, stirring frequently until softened about 6 minutes.
Add garlic, fennel seeds, salt and peppercorns and cook another minute.
Add tomatoes with juice and bring to a boil.
Toss tomato sauce with cooked rigatoni. Pour into prepared baking pan.
Sprinkle Parmesan cheese on top.
Bake in oven about 30 minutes. Serve.
Original recipe finished cooking this dish in a slow cooker. They added peppers after cooking on low for 8 hours and high for 4 hours, then cooked dish with peppers an additional 10 to 15 minutes. If using this method, I'd sprinkle the Parmesan on when serving, or eliminate entirely for a vegan dish.
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