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One-Pot Fennel And Sausage Pasta

by Matthew Johnson featured in 3 Seasonal Recipes To Try In May

Ingredients

for 8 servings

  • 1 lb
    hot italian sausage (455 g)
  • 1 large onion, sliced thin
  • 5 cloves garlic, sliced
  • 1 fennel bulb, sliced thin
  • 1 tablespoon
    dried oregano
  • salt, to taste
  • pepper, to taste
  • 6 oz
    tomato paste (170 g)
  • 14 ½ oz
    canned chopped tomato (410 g)
  • 1 lb
    orecchiette pasta, cooked (455 g)
  • ½ cup
    shaved paresan cheese (55 g)
  • 1 cup
    mozzarella pearl (115 g)

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Preparation

  1. Add the sausage to a large pot on medium high. Cook until browned. Remove temporarily from the pot.
  2. Add sliced fennel, onion, garlic, oregano, salt and pepper. Cook until the onions and fennel are golden and caramelized.
  3. Add the tomato paste, chopped tomatoes, and meat. Stir and cook until the tomato paste has darkened and is aromatic.
  4. Bring to a boil, reduce to simmer, and cook until the sauce thickens slightly.
  5. Add the cooked pasta, the grated parmesan, and the mozzarella pearls. Stir until well combined and heated through.
  6. Garnish with fennel fronds, (the green leaves of the fennel bulb).
  7. Enjoy!
 

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