Pasta with sausage & fennel

Pasta and macaroni Italian cuisine

Now I know this recipe looks complicated but it is really pretty simple and has a delicious and decidedly Italian taste to it. The sausage adds spice and then fennel a nice sweetness. I have never really cooked with fennel before and was pleasantly surprised by this flavorful vegetable. It is closely related to parsley, carrots, dill and coriander and has a slightly sweet taste to it. I think that roasting it in the oven brings out more of the sweetness and makes it even better. It is also low in calories and high in both Vitamin C, potassium and fiber - so what’s stopping you from giving it a try today? I served it as a side to Zucchini & Prosciutto Skewers but it can also be served as a main meal. Pasta with Sausage & Roasted Fennel (adapted from a Giada De Laurentiis' recipe) Ingredients: 1 Fennel (use the bulb only & save the stalks for soups/stews & the leaves as an herbal seasoning) 2 Tablespoons olive oil salt & pepper to taste 8 ounces orecchiette pasta 2 Tablespoons olive oil 1 Italian sausage link (about 4 oz) I used the hot variety. 1/3 cup onion, chopped 1/2 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon minced

Oct. 1, 2021, 12:06 p.m.