Spicy Pecan Italian “Sausage” and Grilled Vegetable Penne

Instructions

1. Preheat grill to medium-high.
2. Heat water in pot on stovetop for pasta.
3. Make pasta according to package directions, drain and set aside.
4. Make the spicy pecan Italian “sausage”: In a pan over medium heat, add oil, onion, fennel seed, black pepper, paprika, garlic powder, sea salt, and red pepper flakes (do not add pecans or vinegar yet). Cook 4 minutes or until onion is translucent.
5. Add pecans, red wine vinegar, and onion mixture to food processor and pulse until consistency of ground pork, about 8 to 10 pulses. Makes 1 cup pecan “sausage”.
6. Lightly brush zucchini and yellow squash with olive oil and place on hot grill for 3 to 4 minutes per side, or until tender. Remove and chop into bite-sized cubes.
7. Serve family-style or in individual bowls. Layer pasta, vegetables, and pasta sauce. Top with pecan “sausage” and fresh basil and parmesan if desired.