Caramelized Fennel And Spicy Sausage Pasta Recipes

RIGATONI WITH SAUSAGE & FENNEL

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.

ORECCHIETTE WITH CARAMELIZED FENNEL AND SPICY SAUSAGE RECIPE - (5/5)

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 10 minutes. Transfer to a paper towel-lined plate and drain any excess fat in the pan. Add the remaining 1 tablespoon oil and sliced fennel to the pan. Reduce the heat to medium and cook, stirring frequently and reducing the heat if the fennel starts to burn, until the fennel is soft and caramelized, 15 to 20 minutes. Season with salt and pepper as needed. Meanwhile, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook until al dente, 8 to 10 minutes, or according to package instructions. Reserve 1/2 cup of the cooking water, then drain. Add the cooked sausage, pasta, and the reserved pasta water to the skillet, tossing to combine. Continue to toss and stir the pasta until the sauce coats the pasta and the water has evaporated, 2 to 3 minutes. Serve with Parmesan cheese and the reserved fennel fronds sprinkled over the top of each bowl. Recipe Notes: Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Per serving, based on 4 servings. (% daily value) Calories 920 Fat 44.3 g (68.1%) Saturated 14.2 g (70.8%) Carbs 96.5 g (32.2%) Fiber 8.3 g (33.4%) Sugars 9 g Protein 32.8 g (65.7%) Cholesterol 86.2 mg (28.7%) Sodium 915 mg (38.1%)

3-INGREDIENT ORECCHIETTE WITH SAUSAGE AND FENNEL

Steps:

• Cook pasta in a large pot of boiling salted water until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
• Meanwhile, heat oil in a large skillet over medium-high. Cook sausage, breaking up with a wooden spoon, until cooked through and browned and crispy in spots, 6-8 minutes. Using a slotted spoon, transfer to a plate.
• Add sliced fennel to skillet; season with salt and pepper. Cook, stirring occasionally, until fennel begins to soften, about 5 minutes. Continue to cook, adding 1/4 cup water to skillet as bottom begins to brown (you may need to do this a few times), until soft and caramelized, 10-15 minutes more.
• Add pasta and reserved pasta cooking liquid to skillet and cook, tossing to coat, until liquid has reduced to a creamy sauce, about 4 minutes. Add sausage and fennel fronds, season with salt and pepper, and toss to combine.