This pasta dish was by far the best pasta that I have made and I am thinking it may be the best pasta I have ever had. I know, that is a bold statement.
Jovial was kind enough to send me a box of their Gluten Free Brown Rice Egg Tagliatelle and a jar of their Diced Tomatoes. The timing was perfect as I had been craving pasta for a while. Being gluten-free for as long as I have been, I can assure you that is indeed the best gluten-free pasta that I have had. But, I would feed it to any gluten-eater out there. Any day.
Tagliatelle Jovial Pasta & Chicken Sausage
1 box Jovial Brown Rice Egg Tagliatelle Pasta
1/8 jar Jovial Diced Tomatoes
2 tbls grapeseed oil (for your skillet)
1 fennel bulb, thinly sliced
1 zucchini, thinly sliced
1/4 onion, diced
1 garlic clove, minced
1 carrot, thinly sliced
1 handful of kale, chopped
4 Al Fresco Chicken Sausage (Roasted Garlic) links, thinly sliced
2 basil leaves, chopped
Boil the pasta.
Meanwhile, heat your grapeseed oil in a large skillet (I do think grapeseed makes a difference in this recipe - it adds a nice buttery and somewhat nutty flavor). Add the fennel, zucchini, onion, carrot and garlic and begin to saute.
Set the pasta aside.
Add the kale and chicken to the saute. Once the chicken is thoroughly heated, combine with the pasta and add in the diced tomatoes and basil leaves.
And... Viola! ;)
Serves ~ 4 (or 1 with the best leftovers ever ;))
So looking forward to eating this dish again.