Cut the fennel in half lengthwise. Brown the sausage. Fennel. Toss the sliced fennel with a little bit of olive oil, salt, and pepper. … Cream. 1 1/4 pounds sweet Italian sausages, casings removed, 1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle, Kosher salt and freshly ground black pepper, 1 cup freshly grated Italian Parmesan cheese, divided. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened. Pasta with Fennel and Sausage is spicy, sweet, creamy, and only six ingredients! Cook until the onions and … Italian sausage, onion, garlic, white wine, sundried tomatoes, parsley, capers and Parmesan – it’s a celebration of delicious Italian flavor. It adds so much beautiful flavor – and while it roasts in the oven, you can cook everything else. Stir until well combined and heated through. Cook until aldente. Continue to simmer while the pasta cooks. Trim the fennel. Your email address will not be published. Our Carame, Everyone has Thanksgiving on the brain, but we sti, One Pot Creamy Tomato Pasta with Meatballs, Pan-Roasted Salmon with Garlicky Kale and Citrus Vinaigrette, Baked Sweet Potato Chips with Blue Cheese Sauce, Bacon and Green Onion, Spicy Thai-Style Pumpkin and Butternut Ramen. Let’s dive into Friday with a super easy, super quick seven-ingredient recipe. Stir and cook until the tomato paste has darkened and is aromatic. Use a slotted spoon or sieve to transfer the pasta to the sausage, wine, and cream. Toss. Heat a large skillet to a medium-high heat. Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Parmesan cheese. Add the pasta and cook until al dente, 13 to 15 minutes. And I do want to note, it really should be freshly grated. … This site uses Akismet to reduce spam. Arrange the fennel in a single layer on the baking sheet. Continue to simmer while the pasta cooks. Any kind will do. If you do decide to swap it out for half and half, make sure to add it at the end, so it doesn’t curdle. It’s also winning major points in the flavor category, with herb-packed Italian sausage and caramel-y roasted fennel. We need just a touch of olive oil to coat the fennel. Set aside to cool. Even a long-stranded pasta like fettuccine, pappardelle, or tagliatelle would be great. Ingredients 1 large fennel bulb 1 tbsp olive oil 1 1/4 tsp kosher salt, divided 1 lb spicy italian sausage 3/4 lb rigatoni 1 cup dry white wine 3/4 cup heavy cream 1/2 cup grated parmesan cheese White the combo of spicy Italian sausage and sweet fennel serve as the bulk of the pasta dish, white wine and just a hint of cream serve as the sauce. Cut the stem off. Continue to toss the pasta with the sauce and cheese until everything has nicely coated the pasta. Season to taste with salt and pepper. BEST Creamy Dreamy Mashed Potatoes Recipe, Sage Stuffing with Delicata Squash and Pancetta is, Brunch at home just got infinitely more exciting b, I’ve got Thanksgiving brunch covered! Learn how your comment data is processed. When the sausage is cooked through, drop the pasta into the boiling water, along with a good amount of salt. Sign up for the Recipe of the Day Newsletter Privacy Policy, Rigatoni with Sausage, Spinach and Goat Cheese. Usually I go for a sweet Italian sausage, but I wanted today’s pasta with fennel and sausage to have a kick to it, so I went with a spicy Italian sausage. Toss the pasta in the sauce along with 1/4 cup of starchy cooking liquid and remaining salt. We use just enough cream to ever-so-light coat the aldente rigatoni noodles in the most perfect, luxurious way, and then use the starchy cooking water to finish it off. You could really use any kind of pasta you want here. Fennel is a strangle looking vegetable, and if you’re not familiar, can be kind of intimidating to work with. Roast the fennel. I’ve never thought about this combo but I might have to try it, this pasta sounds and looks SO good!! Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. In addition to little flecks of fennel seed, which compliment the fresh fennel, it also has plenty of crushed red pepper flakes in it. Easy recipes and cooking hacks right to your inbox. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side. Fennel and sausage!! Heat a large skillet to a medium-high heat. Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Add sliced fennel, onion, garlic, oregano, salt and pepper. Use a heaping tablespoon of pork mixture to make a small, … Required fields are marked *. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. I know Fridays are usually reserved for five-ingredient recipes, and I intended for this to be five ingredients, but hey, seven is close enough, right? You could also cut the fennel into quarters if you want smaller pieces. Add the white wine to the sausage. Thanks to its minimal ingredient list and easy prep, this pasta is quick to throw together for a date-night in, or even a busy weeknight dinner. Check your email to confirm your subscription. Heat a cast-iron pan over medium heat. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Pasta with Fennel and Sausage is spicy, sweet, creamy, and only six ingredients! The fronds are the feathery part of the fennel. When fall comes around, I become slightly infatuated with fennel. Cook until browned. Bring a large pot of salted water to a boil. Pasta. Trim stems from fennel bulb and cut away any brown spots from outer layer. If needed, add more pasta water to loosen the sauce up. Pasta with Fennel and Sausage is quick to impress and because of that, has quickly climbed up the ladder on my list of favorite pasta dishes. * Percent Daily Values are based on a 2000 calorie diet. I use a dry white sauvignon blanc, but any good dry white wine will work. While the fennel cooks, bring a large pot of water to a rolling boil. From easy classics to festive new favorites, you’ll find them all here. Drain and add to the sauce, stirring to coat the pasta. Turn the heat down to low and sprinkle a little bit of cheese over the pasta along with the fennel fronds. Peel off any bruised or wilted layers. Add sliced fennel, onion, garlic, oregano, salt and pepper. Roasting the fennel takes the longest, so you want to make sure to do that first. And don’t worry, this is not one of those dishes that’s swimming in cream sauce. Spread on a large baking sheet and roast until the fennel is caramelized, about 20 minutes. Add the tomato paste, chopped tomatoes, and meat. Have a recipe of your own to share?Submit your recipe here. All rights reserved. Season to taste with salt and pepper. I like to cut them off about halfway up the stem as the bottom part of the stem is still edible. Reserve the feathery fennel fronds and chop finely. Cook until aldente. pasta with fennel, pasta with fennel and sausage. Bring to a boil and reduce to a simmer. Thanks to that dynamic duo, this simple pasta dish also happens to reach the perfect pinnacle of subtle spice and sweetness. Spread on a large baking sheet and roast until the fennel is caramelized, about 20 minutes. While the fennel cooks, bring a large pot of water to a rolling boil. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Toss the pasta in the sauce along with 1/4 cup of starchy cooking liquid. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Italian sausage. Garnish with fennel fronds, (the green leaves of the fennel bulb). Cut into thin slices. Wine. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. We only use a scant amount of heavy cream, so try not to swap it our for anything else. Tods, repeat again until the cheese is completely added. Turn the heat down to low and sprinkle a little bit of the cheese over the pasta along with half of the fennel fronds, toss, repeat again until the cheese is completely added. Add the sausage to a large pot on medium high. As always, we use our favorite parmigiano reggiano, but any freshly grated aged parmesan works great. Start by cutting off the fennel stems. When the pasta is aldente, use a slotted spoon or sieve to transfer the pasta to the sausage, wine, and cream. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Stuffed pasta are my favorite, and these Stuffed Shells with Gound Beef can’t be beat. Olive oil. Caramelized, roasted fennel is the star of this pasta dish. Chop and reserve 2 tablespoons fronds and chop bulb. Here’s how I go about slicing it for our pasta with fennel and sausage.