Cavatelli with Spicy Veggie Sausage and Tomatoes

• 1 tablespoon extra virgin olive oil
• 1 carrot, finely chopped
• 1 medium-size onion, finely chopped
• 1 garlic clove, minced
• 2 tablespoons tomato paste
• 1 tablespoon minced fresh marjoram or 1 teaspoon dried
• 1 teaspoon ground fennel
• One 28-ounce can Italian plum tomatoes, drained and chopped
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper, or to taste
• 8 ounces frozen vegetarian sausage links or patties, cooked and crumbled
• Red pepper flakes to taste
• 1 pound cavatelli
• Freshly shaved Parmesan or grated soy Parmesan cheese, for garnish
• Minced fresh Italian parsley, for garnish

1. In a large saucepan, heat the oil over medium heat.
2. Add the carrot, onion, and garlic and cook until soft, 5 to 7 minutes.
3. Stir in the tomato paste, marjoram, ground fennel, and tomatoes.
4. Season with the salt, pepper, and cayenne and simmer for about 20 minutes.
5. Stir in the vegetarian sausage and red pepper flakes to taste, and simmer 5 minutes longer to blend the flavors.
6. Keep warm over low heat.
7. Cook the cavatelli in a large pot of salted boiling water, stirring occasionally, until it is al dente.
8. Drain and divide it among individual plates or shallow bowls.
9. Top with the sauce, a few shavings of Parmesan, and a sprinkling of parsley.
10. Serve immediately, passing additional cheese at the table.

extra virgin olive oil, carrot, onion, garlic, tomato paste, fresh marjoram, ground fennel, italian plum tomatoes, salt, freshly ground black pepper, cayenne pepper, sausage, red pepper, cavatelli, freshly shaved parmesan, fresh italian parsley

Taken from www.cookstr.com/recipes/cavatelli-with-spicy-veggie-sausage-and-tomatoes (may not work)