MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pappardella Cacciatore
Categories: Pasta
Yield: 4 Servings

2 tb Olive oil
8 oz Tempeh; steamed; cubed 1"
1/2 c Dry white wine
1 Celery rib; coarsely chopped
1 Carrot; coarsely chopped
1 Green bell pepper;
- seeded, coarsely chopped
3 cl Garlic; minced
28 oz Can diced tomatoes;
- undrained
1 ts Fresh rosemary; minced -OR-
1/2 ts Dried rosemary
1 ts Fresh marjoram; minced -OR-
1/2 ts Dried marjoram
1/2 ts Salt
1/4 ts Black pepper; freshly ground
1 lb Pappardelle or fettuccine

Heat 1 tb 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 half and set aside.

Heat the remaining 1 tb 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 their juice,
rosemary, marjoram, salt, and pepper, and simmer for 15 minutes. Add
the reserved tempeh and reduced wine and simmer for 15 minutes to
blend the flavors. Reduce the heat to low and keep warm.

Bring a large pot of salted water to a boil over high heat. Cook the
pappardelle, stirring occasionally, until al dente. Drain and divide
among 4 individual plates or shallow bowls. Top with the sauce and
serve at once.

Recipe by Vegan Planet by Robin Robertson

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