CARAMELIZED FENNEL AND SPICY SAUSAGE PASTA
This recipe was quite easy to make and packed a flavour punch. I am a big fan of fennel, but for some, it is one of those vegetables that you either love or hate. I find that when you caramelize it, especially with onions, it tastes so much sweeter. Make sure to save the fronds from the fennel and use them as a garnish. Not only does it add flavour, but it looks so pretty too. You can use any type of pasta with this dish. I chose linguini because my hubby is a fan of wide flat pastas....
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preheat oven to 425 and bring a large pot of water to a boil.
- Toss sliced fennel with olive oil, salt and pepper and arrange on a baking sheet in one layer. Roast for 25-35 minutes, until fennel is soft and caramelized around the edges, tossing once during baking.
- While fennel is roasting, heat a large skillet over medium heat. Remove casing and add sausage, breaking up meat, until almost cooked through about 7-10 minutes.
- Add shallots, garlic and continue cooking, until shallots soften and sausage cooks through.
- Meanwhile, when water comes to a boil, add pasta and cook to al dente according to package instructions.
- When pasta is done, reserve about a cup of pasta water, drain noodles and add to the pan with sausage and toss.
- Add fennel to pasta, along with ½ cup of pasta water and parmesan cheese. Toss until everything comes together. Add 2 tbsp of olive oil, and more pasta water as needed if pasta looks a little dry.
- Serve with more parmesan, fennel fronds, sprinkle of red pepper flakes, and a drizzle of olive oil if desired.
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