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 AND FENNEL
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water; drain.
- Meanwhile, heat a large straight-sided skillet over medium-high heat. Add 1 tablespoon oil and sausage; cook, breaking into pieces, until browned, about 5 minutes. Transfer to a plate. Drain all but 1 tablespoon fat; reduce heat to medium. Add remaining 1 tablespoon oil, fennel, and carrots. Season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes. Add broth; bring to a simmer. Add pasta, pasta water, lemon zest and juice, cheese, and sausage. Simmer, stirring, 3 to 4 minutes. Remove from heat; let stand to thicken, about 10 minutes. Drizzle with oil. Serve with fennel fronds, lemon wedges, cheese, and arugula.
SAUSAGE AND FENNEL
Very easy and very paleo.
Provided by Chris Denzer
Categories Main Dish Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat and add sausage. Cook and stir until the meat is browned, about 10 minutes. Pour in wine and bring to a boil; cook, stirring often, until wine has reduced by half, about 10 more minutes. Transfer sausages and liquid to a separate container.
- Heat 2 tablespoons olive oil in same skillet over medium-high heat. Cook and stir garlic until fragrant, about 1 minute. Stir in red pepper flakes; cook and stir for 30 seconds. Stir in olives. Mix in fennel, stirring to incorporate. Cover and simmer, adding 1 to 2 teaspoons water occasionally to prevent burning, until fennel is soft, 6 to 8 minutes.
- Return sausage and its cooking liquid to skillet and toss with fennel mixture. Cook and stir fennel and sausage mixture until fennel is browned and coated with reduced sauce, 5 to 8 minutes. Serve with a slotted spoon if desired to allow some of the drippings to drain off.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 18.2 g, Cholesterol 71.5 mg, Fat 39.6 g, Fiber 4.7 g, Protein 26 g, SaturatedFat 12.7 g, Sodium 1785.6 mg, Sugar 1.7 g
ORECCHIETTE WITH FENNEL AND SAUSAGE
Orecchiette pasta, the "little ears" that are typical of the Apulia region in Italy's heel, is frequently prepared with sausage and broccoli rabe. For this recipe, I've swapped the broccoli rabe for a rich fennel component, which adds a distinctive flavor profile to the pasta dish. The preparation goes fairly quickly. And as an alternative to tossing the ingredients together before serving, it can be placed in an ovenproof casserole and baked, shingled generously with shards of pecorino on top. Baking at 350 degrees will take about 20 minutes, if the ingredients are hot.
Provided by Florence Fabricant
Categories pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in a 3-quart sauté pan on medium-low. Add the sausages and cook, turning frequently, until browned and cooked through, about 15 minutes. Remove sausages to a cutting board. Add fennel seeds to the pan, cook until fragrant, then add fresh fennel, onion and garlic. Sauté until translucent and just starting to color, 10 to 15 minutes. Season with salt. Turn off heat.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 13 to 15 minutes. As the pasta cooks, quarter the sausages lengthwise, then slice 1/2-inch thick. Add sausage to the sauté pan and heat on medium-low. Stir in mascarpone and season generously with pepper. Add 1/2 cup pasta water. Stir and continue heating gently. Mince 2 tablespoons of reserved fennel fronds.
- When the pasta is done, reserve another 1/2 cup pasta water. Drain pasta - you don't have to be utterly thorough about it - and add it to the sauté pan along with enough additional pasta water for a mixture that's quite moist but not soupy. Check seasoning, fold in parsley and fennel fronds, and transfer to a serving dish, individual plates or bowls. Serve with pecorino alongside.
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, LEEK & FENNEL PASTA
This quick and easy pasta dish is sure to be a family favourite and it's ready in 30 minutes
Provided by Emily Kydd
Categories Dinner, Main course, Pasta, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan. Squeeze the sausages from their skins into the pan and break up into small pieces. Cook over a medium-high heat for 8-10 mins until browned and crispy in places. Remove using a slotted spoon and set aside.
- Boil a full kettle. Add the leeks to the pan and season. Cook over a low heat for 10-12 mins until softened and just starting to caramelise. Meanwhile, fill a large pan with the boiled water and some salt, and cook the pasta following pack instructions. Drain, reserving 150ml of the cooking water.
- Add the garlic and fennel seeds to the leeks and cook for 2 mins. Stir through the mustard and sausages, then pour in 100ml of the pasta water and let it bubble for 1 min. Tip in the pasta, sprinkle over the lemon zest and toss everything together, adding a little more pasta water if needed. Divide between plates and top with Parmesan and black pepper before serving.
Nutrition Facts : Calories 600 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2 milligram of sodium
FENNEL AND SAUSAGE RAGU OVER PASTA
This ragu would also be excellent served over instant polenta instead of pasta.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim stems from fennel bulb and cut away any brown spots from outer layer. Chop and reserve 2 tablespoons fronds and chop bulb. Saute fennel bulb and onion in oil in a 12-inch heavy skillet over moderately high heat, stirring, until beginning to brown. Add sausage and cook, stirring and breaking up lumps with a fork, until no longer pink. Add wine and simmer until reduced by about half, then add marinara sauce and simmer, stirring frequently, until vegetables are tender and sauce is thickened, about 10 minutes.
- While sauce simmers, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes. Drain and toss with sauce. Sprinkle with reserved fennel fronds.
FENNEL AND SAUSAGE RAGù OVER PASTA
Steps:
- Trim stems from fennel bulb and cut away any brown spots from outer layer. Chop and reserve 2 tablespoons fronds and chop bulb. Sauté fennel bulb and onion in oil in a 12-inch heavy skillet over moderately high heat, stirring, until beginning to brown. Add sausage and cook, stirring and breaking up lumps with a fork, until no longer pink. Add wine and simmer until reduced by about half, then add marinara sauce and simmer, stirring frequently, until vegetables are tender and sauce is thickened, about 10 minutes.
- While sauce simmers, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes. Drain and toss with sauce. Sprinkle with reserved fennel fronds.
More about "sausage fennel pasta food"
PASTA WITH ROASTED FENNEL AND SAUSAGE | GIADZY
From giadzy.com
5/5 (4)Category Main Course, PastaAuthor Giada De LaurentiisCalories 734 per serving
- Toss the fennel, oil, salt and pepper in a baking sheet, and arrange in an even layer. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool.
- For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
- Meanwhile, heat the oil over medium-high heat in a large skillet. Add the sausage and break into 1/2-inch pieces using a wooden spoon. Cook until golden and cooked through, about 6 minutes. Add the onion, salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
SAUSAGE AND FENNEL PASTA BAKE RECIPE | DELICIOUS. …
From deliciousmagazine.co.uk
ZITI WITH SAUSAGE, ONIONS, AND FENNEL - LIDIA
From lidiasitaly.com
PENNE WITH SAUSAGE, FENNEL, AND PECORINO - RECIPE ...
From finecooking.com
SAUSAGE, FENNEL AND BEAN RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
KALE, FENNEL & SAUSAGE PASTA - EYESWOON
From eye-swoon.com
RIGATONI WITH SAUSAGE AND FENNEL RAGù RECIPE | …
From deliciousmagazine.co.uk
SAUSAGE AND FENNEL PASTA - HONEST COOKING - RECIPES
From honestcooking.com
PASTA WITH SAUSAGE AND ARUGULA RECIPE - BON APPéTIT
From bonappetit.com
SAUSAGE AND FENNEL PASTA RECIPE - PUREWOW
From purewow.com
3.2/5 (4)Total Time 25 minsServings 6Calories 575 per serving
SAUSAGE PASTA RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
TONIGHT'S DINNER: PASTA WITH SAUSAGE AND FENNEL RECIPE
From telegraph.co.uk
SW RECIPE: FENNEL AND CHILLI SAUSAGE PASTA - FOOD NEWS
From foodnewsnews.com
PASTA WITH SAUSAGE AND FENNEL FRONDS - ERICA JULSON
From ericajulson.com
PASTA WITH FENNEL AND SAUSAGE RECIPE BY THE DAILY MEAL ...
From thedailymeal.com
SAUSAGE AND FENNEL SEED PASTA - NATIONAL TRUST
From nationaltrust.org.uk
SAUSAGE AND FENNEL ONE-PAN PASTA RECIPE - FOOD NEWS
From foodnewsnews.com
SAUSAGE AND FENNEL PASTA | PASTA RECIPES | JOHN GREGORY-SMITH
From johngregorysmith.com
RICK STEIN'S FENNEL AND SAUSAGE RAGù WITH TAGLIATELLE
From thehappyfoodie.co.uk
COOK SAUSAGE & FENNEL PASTA IN 30 MINS - SIMPLY COOK
From simplycook.com
ITALIAN SAUSAGE FENNEL - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
EASY SAUSAGE PASTA RECIPE - OLIVEMAGAZINE
From olivemagazine.com
SARDINIAN PASTA SHELLS WITH SAUSAGE, TOMATO & FENNEL SAUCE ...
From ainsley-harriott.com
SAUSAGE AND FENNEL ONE-PAN PASTA RECIPE - GOOD FOOD
From goodfood.com.au
SAUSAGE, BROCCOLI RABE, AND FENNEL PASTA - EAT THE HEAT
From eat-the-heat.com
BEST RIGATONI WITH SAUSAGE & FENNEL RECIPES | BAREFOOT ...
From foodnetwork.ca
SAUSAGE, CHILLI, LEMON & FENNEL PASTA - BEST RECIPES UK
From bestrecipesuk.com
SAUSAGE PAPPARDELLE | PASTA RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
PASTA WITH SAUSAGE AND FENNEL FRONDS | RECIPE | SAUSAGE ...
From pinterest.ca
SICILIAN SAUSAGE WILD FENNEL PASTA - THE TINY ITALIAN
From thetinyitalian.com
SAUSAGE & FENNEL PASTA - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PREGNANT JOOLS' PASTA | PASTA RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
ITALIAN SAUSAGE AND FENNEL ONE PAN PASTA DISH - HOWE WE LIVE
From howewelive.com
RACHAEL RAY FENNEL SAUSAGE PASTA RECIPES
From tfrecipes.com
SAUSAGE & FENNEL PASTA - CREAMY SAUSAGE, FENNEL & LEMON ...
From delish.com
TRY THIS SAUSAGE AND FENNEL PASTA WITH A SHOT OF VODKA
From irishtimes.com
SAUSAGE & FENNEL PASTA - JENNIFER MEYERING
From jennifermeyering.com
CREAMY RIGATONI WITH SAUSAGE AND FENNEL RECIPE | GIRL ...
From girlversusdough.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love