Best Sausages With Fennel And Olives Recipes

Sausages with Fennel and Olives image

Yield serves 6

Number Of Ingredients 9

4 tablespoons extra-virgin olive oil
12 sweet Italian sausages (about 2 pounds)
1 cup dry white wine
6 plump garlic cloves, peeled and crushed
1/4 teaspoon peperoncino flakes, or to taste
1 cup large green olives, squashed to open and pit them 3 large fennel bulbs (3 1/2 to 4 pounds), trimmed and cut into 1-inch chunks (see Trimming and Cutting Fennel, page 217)
1/2 teaspoon coarse sea salt or kosher salt
Recommended Equipment
A 13-or 14-inch heavy-bottomed skillet or sauté pan, with a cover

Steps:

Pour 2 tablespoons of the olive oil into the big skillet, and set over medium-high heat. Lay in all the sausages; cook them for 5 minutes or more, rolling them over occasionally, until they're nicely browned on all sides. Pour in the wine, and boil until it is reduced by half. Remove the sausages to a platter, and pour over them the wine remaining in the pan.
Add the remaining 2 tablespoons olive oil to the empty skillet, toss in the garlic cloves, and cook for a minute or so, over medium heat, until they're sizzling. Drop the peperoncino in a hot spot for a few seconds, then scatter the squashed olives in the pan; toss and cook for a couple of minutes.
Add the fennel chunks, and stir them in with the garlic and olives. Season the vegetables with 1/2 teaspoon salt, cover the skillet, and cook over medium-high heat for 20 minutes, tossing and stirring now and then, until the fennel softens, shrinks, and begins to color. Add a bit of water to the pan if the fennel remains hard and resistant to the bite.
When the fennel is cooked through, return the sausages and the wine to the skillet. Turn and tumble the meat and vegetables together, and cook uncovered another 5 minutes or so, until everything is deeply caramelized and glazed. Adjust the seasoning to taste; keep cooking and tumbling the sausages and fennel. Serve piping hot.

Italian Sausage with Fennel, Peppers, and Onions image

Provided by Melissa Roberts

Yield Makes 4 servings

Number Of Ingredients 5

4 Italian frying peppers (Cubanelle) cut into 2-inch pieces
1 large fennel bulb, bulb quartered, then cut into 2-inch-wide pieces and 1/4 cup fronds coarsely chopped (discard stalks)
1 large onion, quartered and cut into 2-inch pieces
1 1/2 pound hot or sweet Italian sausage links, halved crosswise
1/4 cup olive oil

Steps:

Preheat broiler.
Toss together all ingredients except fennel fronds with 1/2 teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until sausage is browned and vegetables begin to soften, about 10 minutes. Turn over and stir, then broil until sausage is just cooked through and vegetables are softened, 8 to 10 minutes more. Serve sprinkled with fennel fronds.

Rigatoni with Sausage & Fennel image

Provided by Ina Garten

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 15

3 tablespoons good olive oil
3 cups chopped fennel (1 large bulb)
1 1/2 cups chopped yellow onion
1 1/4 pounds sweet Italian sausages, casings removed
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 cup dry white wine
1 cup heavy cream
2/3 cup half-and-half
2 tablespoons tomato paste
1 pound rigatoni
1/2 cup chopped fresh parsley leaves
1 cup freshly grated Italian Parmesan cheese, divided

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.

Rigatoni with Sausage and Fennel image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 10

Coarse salt and freshly ground pepper
1 pound rigatoni
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound sweet Italian sausage, removed from casing
1/2 fennel bulb, cored and thinly sliced, plus fronds, for serving
2 medium carrots, peeled and coarsely chopped (about 3/4 cup)
1 1/2 cups low-sodium chicken broth
1 teaspoon grated lemon zest, plus 2 tablespoons fresh juice, plus lemon wedges, for serving
2 1/2 ounces Parmesan, grated (about 3/4 cup), plus more for serving
Arugula, for serving

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.