Pappardelle Cacciatore

As a child, when my mom made chicken cacciatore, I'd skip the chicken and enjoy the tender stewed vegetables and pappardelle that went with it. Now I enjoy Mom's recipe made with tempeh and still savor the pasta and vegetables. If pappardelle, a wide ribbon pasta, is unavailable, use fettuccine instead.

2 tablespoons olive oil
1 package (8 ounces) tempeh, cut into 1-inch pieces
1/2 cup dry white wine
1  celery rib, coarsely chopped
1  small carrot, coarsely chopped
1  small green bell pepper, seeded and coarsely chopped
1 clove {garlic}, minced
1 can (28 ounces) diced tomatoes, undrained
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried {rosemary}
1 teaspoon minced fresh marjoram or 1/2 teaspoon dried {marjoram}
 {salt}, to taste
 freshly ground {black pepper}, to taste
1 pound pappardelle or fettuccine
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the tempeh and cook, stirring, until lightly browned on all sides, about 5 minutes. Remove from the skillet and set aside.

Deglaze the pan with the wine, stirring to scrape up any browned bits of tempeh from the bottom. Reduce the wine by one-half and set aside.

Heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the celery, carrot, bell pepper, and garlic. Cover and cook until softened, about 10 minutes. Add the tomatoes and juice, rosemary, marjoram, and salt and pepper to simmer for 15 minutes to blend the flavors. Reduce the heat to low and keep warm.

Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 10 minutes. Drain and divide among 4 individual plates or shallow bowls. Top with the sauce and serve at once.

Ease of Preparation: Moderate

Preparation Time: 15 min

Cook Time: 40 min

Servings: 4

Recipe By: Robin Robertson

From:  Vegan Planet
Used with permission of Robin Robertson