RIGATONI WITH SAUSAGE AND FENNEL
To make ahead, spoon the pasta into gratin dishes, sprinkle with Parmesan and refrigerate for up to a day. Bake for 20 minutes at 375 degrees F.
Provided by Ina Garten
Time 50m
Yield 6 servings
Number Of Ingredients 15
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 sauté 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 1 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.
CREAMY CANNELLINI SOUP
This soup takes advantage of canned cannellini beans, but feel free to adjust and use dry beans. The addition of Italian sausage is completely optional.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 40m
Yield 5
Number Of Ingredients 8
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once hot, add butter, followed by sausage and fennel. Stir and break up sausage. Cook, stirring, until sausage is browned, about 5 minutes. Pour in 1 cup chicken broth slowly, scraping up any browned bits from the bottom of the pot. Pour in 2 cans of drained cannellini beans. Cancel Saute mode.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, combine remaining 2 cups chicken broth and 2 cans of beans in a blender; blend on high until smooth.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pureed beans, thyme, and truffle salt to soup; mix to combine.
- Ladle soup into bowls and serve with a drizzle of olive oil.
Nutrition Facts : Calories 458 calories, Carbohydrate 52.3 g, Cholesterol 31.2 mg, Fat 17 g, Fiber 14.4 g, Protein 21.5 g, SaturatedFat 5.4 g, Sodium 2099.6 mg, Sugar 1.1 g
ITALIAN FENNEL SAUSAGE
Make this simple fennel-scented sausage to toss into pasta or onto pizza. Par-cook large crumbles to fold into Thanksgiving stuffing or a pot of soup. Or fry up patties and serve alongside crusty bread and a bowl of tender white beans doused generously in olive oil. Be sure to use ground pork with enough fat or you'll end up with dry, flavorless sausage. Twenty percent by weight is a good ratio, though 25 doesn't hurt. If the ground pork available to you is too lean, ask the butcher to replace two ounces or so of the lean meat with ground pork belly or bacon.
Provided by Samin Nosrat
Categories sausages, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment paper; set aside.
- In a large bowl, combine salt, fennel seed and red-pepper flakes. Add pork to the spice mixture along with the garlic, and wine. Using your hands, mix thoroughly for 1 full minute, until the pork begins to appear tacky and sticks to the palm of your hand.
- Heat a cast-iron pan over medium heat. Use a heaping tablespoon of pork mixture to make a small, thin sausage patty. Add a teaspoon or so of olive oil, and cook the patty for 2 to 3 minutes on each side, or until cooked through. Taste, and if needed, add salt or any other seasonings to the uncooked sausage mixture and mix to combine.
- Divide and form the remaining sausage into 8 2 1/2-inch patties, placing them on the prepared baking sheet as you go. Cover, and refrigerate for 30 minutes to allow the flavors to come together. (Patties can be made ahead and covered and refrigerated or frozen at this point until ready to use.)
- To cook, wipe out cast-iron pan, and return to medium heat. Add 1 tablespoon olive oil. When it shimmers, add patties in a single layer, leaving space between them. Cook 3 to 4 minutes per side, or until browned on the surface and just cooked through.
- Drain sausages on paper towels, and serve hot.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 26 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 275 milligrams, Sugar 0 grams
SAUSAGE AND FENNEL SOUP
From a supermarket handout, this is one of my favorite "comfort me" soups. I could eat the pot by myself (and sometimes do) but I'm always willing to share. Hope you'll try it.
Provided by Julie Bs Hive
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium-sized saucepan; add garlic and shallots. Cook 1 minute. Add sausage, cook until browned, about 3 minutes. Add leeks, fennel, carrots, tomatoes, parsley and sprinkle all with salt and pepper. Cook another 2 minutes. Add chicken broth. Cover and simmer over medium heat for about 10 minutes or until vegetables are tender.
- Serve immediately.
ITALIAN SAUSAGE AND FENNEL SOUP
Many years ago I watched chef and TV personality Mario Batali make an Italian soup that had fennel, garlic and bread as the base. I have dietary restrictions that don't allow me to eat bread, so I made my own version by omitting the bread and adding sausage for protein. It's hearty and irresistible on a cold night. It can feed a crowd or provide plenty of leftovers. If you find yourself missing the bread, serve it on the side to perfectly round out your meal. -Suzanne Clark, Fort Dodge, IA
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat; saute sausage until lightly browned, 2-3 minutes. Remove sausage, reserving drippings in pot., In same pot, heat remaining oil over medium heat; saute fennel, carrots and onion 8 minutes. Add garlic; cook and stir 1 minute. Add potatoes, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes., Stir in tomatoes, salt, pepper and sausage; return to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes.
Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 707mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
TORTELLINI WITH ITALIAN SAUSAGE, FENNEL, AND MUSHROOM
A splash of cream is the secret to achieving an indulgent, delicious pasta sauce on a weeknight.
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Mushroom Pasta Quick & Easy Dinner Buffet Sausage Fennel Spinach Winter Family Reunion Potluck Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield 8 main-course servings
Number Of Ingredients 11
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage, and mushrooms; sauté until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.
- Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.
- Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1/2 cup cheese; add more broth by 1/4 cupfuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.
CHICKEN, SAUSAGE, AND FENNEL SOUP
My husband loved a chicken and fennel soup he had at a nice Italian restaurant, so I developed this recipe over a couple years of trial and error. Now it's nothing like the original, but it's definitely one of our favorites. Friends and family rave about it. This is a great dish for company. I like to have this about halfway done when my guests arrive. We always end up in the kitchen anyway, and it's so easy, you can enjoy a glass of wine while you work. Serve in a bowl with a crusty roll and a dry white wine.
Provided by Jhpotterynut
Time 2h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil and butter in a pot over low heat. Add fennel, onion, and 1/4 teaspoon salt to the hot pot; saute for 20 to 30 minutes. Add fennel seed and saute, 15 minutes more, until vegetables are very soft and the flavors have developed; be careful not to brown them.
- Increase the heat to medium. Add chicken and sausage; cook and stir until browned, about 10 minutes. Drain off fat. Add remaining tablespoon oil and brown rice; cook and stir, about 5 minutes. Add chicken stock and bring to a boil.
- Cook, covered, about 45 minutes. Add frozen shelled edamame and cook, covered, another 10 minutes. Taste and adjust salt and pepper. Remove from the heat and serve, or remove the lid and evaporate some of the liquid if you want it to be thicker.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 19.6 g, Cholesterol 35 mg, Fat 17.8 g, Fiber 3.7 g, Protein 17.9 g, SaturatedFat 5 g, Sodium 494.3 mg, Sugar 2.3 g
WHITE BEAN FENNEL SOUP
This filling soup is a favorite with our family and is often requested for company dinners. A hint of fennel accents the flavor of this quick-to-fix bean soup, while spinach and tomatoes add color. -Donna Quinn, Round Lake Beach, Illinois
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender. , Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.
Nutrition Facts : Calories 152 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 976mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 7g fiber), Protein 8g protein.
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