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</html>";s:4:"text";s:8799:"Pasta with Fennel and Sausage is spicy, sweet, creamy, and only six ingredients! Provided courtesy of Ina Garten. The fronds are the feathery part of the fennel. The fronds look very similar to fresh dill, and you want to keep those bad boys. Add the white wine to the sausage. Cook until the onions and fennel are golden and caramelized. Add the sausage and use a wooden spoon to break up the sausage as it cooks. Trim stems from fennel bulb and cut away any brown spots from outer layer. Cook until the onions and … Caramelized, roasted fennel is the star of this pasta dish. We only use a scant amount of heavy cream, so try not to swap it our for anything else. Stir until well combined and heated through. Peel off any bruised or wilted layers. "Cooking for Jeffrey" by Ina Garten © Clarkson Potter 2016. © 2020  Discovery or its subsidiaries and affiliates. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. pasta with fennel, pasta with fennel and sausage. As always, we use our favorite parmigiano reggiano, but any freshly grated aged parmesan works great. Cut the fennel in half lengthwise. Add the white wine to the sausage. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Continue to toss the pasta with the sauce and cheese until everything has nicely coated the pasta. 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. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side. When fall comes around, I become slightly infatuated with fennel. Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Cut into thin slices. Toss the sliced fennel with a little bit of olive oil, salt, and pepper. Roast the fennel. … Once you get to the top part of the fennel, simply chop. And don’t worry, this is not one of those dishes that’s swimming in cream sauce. Easy recipes and cooking hacks right to your inbox. 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. From easy classics to festive new favorites, you’ll find them all here. It’s also winning major points in the flavor category, with herb-packed Italian sausage and caramel-y roasted fennel. Sauté fennel bulb and onion in oil in a … Add the pasta and cook until al dente, 13 to 15 minutes. Your email address will not be published. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Simmer until the wine is reduced by half and then add the cream and another 1/2 teaspoon. Drain and add to the sauce, stirring to coat the pasta. Cook until browned. If you want to swap out the heavy cream for half and half, add the half and half at the very end. Bring to a boil, reduce to simmer, and cook until the sauce thickens slightly. I like to cut them off about halfway up the stem as the bottom part of the stem is still edible. Cook until aldente. and when it’s roasted (as we are today), it becomes super sweet and caramelized and I can’t get enough of it. Reserve pasta water. Stir and cook until the tomato paste has darkened and is aromatic. https://www.finecooking.com/recipe/penne-with-sausage-fennel-and-pecorino Roast until golden and tender, about 30 minutes. Check your email to confirm your subscription. Double the amount of fennel, if you want extra veggies. 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? Spread on a large baking sheet and roast until the fennel is caramelized, about 20 minutes. If needed, add more pasta water to loosen the sauce up. 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. Bring to a boil and reduce to a simmer. I use a dry white sauvignon blanc, but any good dry white wine will work. Add the cooked pasta, the grated parmesan, and the mozzarella pearls. 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. Let’s dive into Friday with a super easy, super quick seven-ingredient recipe. Simmer until the wine is reduced by half and then add the cream. All rights reserved. Turn the heat down to low and sprinkle a little bit of cheese over the pasta along with the fennel fronds. Season to taste with salt and pepper. Thanks to that dynamic duo, this simple pasta dish also happens to reach the perfect pinnacle of subtle spice and sweetness. Cream. Start by cutting off the fennel stems. Olive oil. Tods, repeat again until the cheese is completely added. Toss the pasta in the sauce along with 1/4 cup of starchy cooking liquid. Chop and reserve 2 tablespoons fronds and chop bulb. Bring to a boil and reduce to a simmer. Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Bring a large pot of salted water to a boil. Required fields are marked *. 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. Reserve the feathery fennel fronds and chop finely. Italian sausage. Unless your grocery store literally grated it in-house, pre-shredded cheese comes with a film on it, making it difficult to effortlessly melt into sauces. Pasta. Here’s how I go about slicing it for our pasta with fennel and sausage. Even a long-stranded pasta like fettuccine, pappardelle, or tagliatelle would be great. It adds so much beautiful flavor – and while it roasts in the oven, you can cook everything else. If you don’t want to use rigatoni, penne, garganelli, and orecchiette will be good substitutes. Heat a cast-iron pan over medium heat. And I do want to note, it really should be freshly grated. Set aside to cool. Be sure to only cook the rigatoni until it’s aldente. Heat a large skillet to a medium-high heat. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened. Continue to simmer while the pasta cooks. Trim the fennel. While the fennel cooks, bring a large pot of water to a rolling boil. Add the sausage and use a wooden spoon to break up the sausage as it cooks. Use a wooden spoon to scrape up all the bits at the bottom of the pan. When the sausage is cooked through, drop the pasta into the boiling water, along with a good amount of salt. Cook until aldente. Remove temporarily from the pot. Parmesan cheese. Add sliced fennel, onion, garlic, oregano, salt and pepper. Doing so will help to prevent the half and half from curdling. Pasta with Fennel and Sausage is spicy, sweet, creamy, and only six ingredients! Toss the sliced fennel with olive oil, 1/2 teaspoon salt, and pepper. While the fennel cooks, bring a large pot of water to a rolling boil. Any kind will do. 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. When the pasta is aldente, use a slotted spoon or sieve to transfer the pasta to the sausage, wine, and cream. Toss. Use a slotted spoon or sieve to transfer the pasta to the sausage, wine, and cream. Reserve that pasta water! Add cheese. Roasting the fennel takes the longest, so you want to make sure to do that first. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Garnish with fennel fronds, (the green leaves of the fennel bulb). Add sliced fennel, onion, garlic, oregano, salt and pepper. I went with rigatoni because it’s a family favorite, but even a long-stranded pasta will work great. Toss the pasta in the sauce along with 1/4 cup of starchy cooking liquid and remaining salt. Add the liquid. Learn how your comment data is processed. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Season to taste with salt and pepper. 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. Reserve those fennel fronds! 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