ONE-POT FENNEL AND SAUSAGE PASTA RECIPE BY TASTY
Here's what you need: hot italian sausage, large onion, garlic, fennel bulb, dried oregano, salt, pepper, tomato paste, canned chopped tomato, orecchiette pasta, shaved paresan cheese, mozzarella pearl
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 12
Steps:
- Add the sausage to a large pot on medium high. Cook until browned. Remove temporarily from the pot.
- Add sliced fennel, onion, garlic, oregano, salt and pepper. Cook until the onions and fennel are golden and caramelized.
- Add the tomato paste, chopped tomatoes, and meat. Stir and cook until the tomato paste has darkened and is aromatic.
- Bring to a boil, reduce to simmer, and cook until the sauce thickens slightly.
- Add the cooked pasta, the grated parmesan, and the mozzarella pearls. Stir until well combined and heated through.
- Garnish with fennel fronds, (the green leaves of the fennel bulb).
- Enjoy!
Nutrition Facts : Calories 507 calories, Carbohydrate 55 grams, Fat 21 grams, Fiber 4 grams, Protein 24 grams, Sugar 8 grams
RIGATONI WITH SAUSAGE & FENNEL
Steps:
- Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
- 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. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.
CARAMELIZED FENNEL, CELERY, AND SARDINE PASTA
This version of pasta con le sarde, a heart-healthy Sicilian classic, uses tinned sardines rather than fresh, cutting down on prep time. Sardine bones, softened during canning, are barely noticeable -- and full of calcium.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Heat oil in a large straight-sided skillet over medium-high heat. Add fennel, celery, and garlic and cook, stirring frequently, until tender and deep golden, about 8 minutes. Remove from heat.
- Meanwhile, bring a pot of generously salted water to a boil. Cook pasta according to package instructions. Reserve 1 cup pasta water; drain.
- Add pasta and pasta water to skillet with vegetables. Cook over medium-high heat, stirring to coat pasta, until warmed through, 2 to 3 minutes. Stir in fennel fronds, celery leaves, and lemon zest. Break up sardines into large pieces and gently fold into pasta. Season with salt and pepper and drizzle with oil.
HERBED SPICY SAUSAGE AND FENNEL BAKED PASTA
Mix rigatoni with tomato sauce, spicy Italian sausage, fennel, herbs and cheese, and bake until golden brown.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil and stir in the chopped basil and parsley. Season with salt and pepper.
- While the sauce simmers, heat the remaining tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon. Add the fennel to the skillet and cook, stirring occasionally and reducing the heat slightly if necessary, until golden and tender, about 5 minutes. Add the fennel to the bowl with the sausage.
- Cook the rigatoni in the water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the tomato sauce, half of the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
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- Trim the fennel. Cut the stem off. Reserve the feathery fennel fronds and chop finely. Cut the fennel in half lengthwise. Peel off any bruised or wilted layers. Cut into thin slices.
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