Vegan Tempeh Bolognese

1 box Penne Rigate
1 pkg. (8oz.) Tempeh - crumbled
1 tsp. whole fennel seeds
1 tsp. rubbed sage
3 T. Tamari
2 T. Olive Oil
A jar of your favorite pasta sauce.

- In a large pot bring about 3-4 quarts of salted water to a boil and cook the pasta according to the instructions on the box.
- In a saute pan heat the olive oil.
- Add the tempeh, and lightly brown (about 2-4 minutes).
- Add the fennel and sage, stir to mix, cook an additional minute.
- Add the tamari - cook until the tamari dries up an additional 2 or 3 minutes (it will stick to the pan, not to worry).
- Add about 3/4 of the jar of pasta sauce, lower heat and simmer until the sauce is hot. I usually only use 3/4 of the jar because I like to save the rest for re-heating any leftovers. If you plan on eating all of the pasta then use the entire jar of sauce.
- Add the bolognese sauce to the cooked pasta and enjoy!

T. = Tablespoon, tsp. = teaspoon