Gluten-Free, Vegan, Serves 6

• 3 Tbsp Olive Oil
• 1 1/2 Cups Chopped White Onion (1 Large)
• 3 Cups Chopped Fennel (1 Large Bulb)
• 4 Vegan Apple Sage Sausages
• 2 tsp minced Garlic
• 1/2 tsp Ground Fennel Seed
• 1 cup white wine
• 1/2 tsp crushed red pepper flakes
• 1 cup whole fat coconut milk
• 2/3 cup coconut cream
• 2 Tbsp tomato paste
• 1 pound Gluten-Free Rigatoni
• 1/2 cup chopped fresh parsley
• 1 Cup Vegan Parmesan Cheese

Directions:

In a large heavy pot heat up the oil over medium heat. Add in fennel and onions allow to cook for 7 minutes stirring occasionally. Next, add in sausage and cook for another 7-8 minutes. Add in garlic, ground fennel, pepper flakes, 2 tsp sea salt, and 1 tsp black pepper and cook for another minute. Pour in the wine and bring to a boil, add in the milk, cream, and paste. Bring the mixture back up to a boil and lower to a simmer to cook for 20 minutes, until sauce is thickened. Cook pasta as directed on the box drain and add to the sauce. Cook over low heat for an additional 5 minutes to allow the pasta to take on the sauce. Remove from heat and add cheese and parsley. Stir and serve.