Heat a large pot of salted water to boiling for the pasta. Sprinkle with the salt, lemon zest and garlic. Add the https://www.finecooking.com/recipe/penne-with-sausage-fennel-and-pecorino Arrange the fennel in a single layer on the baking sheet. Add the sun-dried tomatoes, parsley, pasta, roasted fennel, … Add the passata, stock, tomato puree, sugar and leave to cook for around 15 minutes. Sign up for the Recipe of the Day Newsletter Privacy Policy, Orecchiette with Roasted Fennel and Sausage, Herb-Roasted Chicken with Root Vegetables, Orecchiette with Broccoli Rabe and Sausage Recipe. Heat the oil in a saucepan and add the onions, garlic and optional fennel seeds. Toss the fennel, oil, salt and pepper in a medium bowl. Toss the fennel, oil, salt and pepper in a medium bowl. Heat the oil over medium-high heat in a large skillet. One was from Giada de Laurentiis, her recipe uses orechiette, sun dried tomatoes and capers. Cook, stirring occasionally, until soft, about 5 minutes. Spread on a large baking sheet and roast until the fennel is caramelized, about 20 minutes. Sausage: Heat olive oil in a large, deep pot over medium high heat. For the fennel: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray. 2 small bulbs fennel, trimmed and cut into 3/4-inch pieces, One 4-ounce spicy Italian sausage link, casing removed, 2 tablespoons white wine, such as pinot grigio, 8 oil-packed sun-dried tomatoes, drained and chopped, 2 tablespoons chopped fresh flat-leaf Italian parsley. Go … Sprinkle on ¼ teaspoon salt; drop the hot red pepper flakes into a cleared hot spot, and toast the flakes for ½ a minute, then stir to combine. Orecchiette with Turkey Sausage and Broccoli Rabe... Orecchiette with Broccolini and Sausage Recipe. Arrange the fennel in the baking dish. Use any pasta you like, though spaghetti works particularly well. Add the onion, fennel and garlic and cook for 10 minutes until soft. While the pasta is cooking, remove the sausage from its casing and break the meat up a bit with your fingers. In a Dutch oven or large saucepan, heat the oil over medium-high heat. Reduce to a simmer, and let cook until the flavors have developed, the sauce is thickened but not too thick, and the fennel is soft but not mushy, 6 minutes or more. Toss the sliced fennel with a little bit of olive oil, salt, and pepper. Add the sausage and onion and cook for 5 to 6 minutes, breaking up the sausage with the back of a spoon, until cooked through. Add the onion, salt and pepper. This recipe originated on Giada Entertains. Toss the fennel, oil, salt and pepper in a medium bowl. Cook for 30 seconds. Add the garlic and wine and cook for about 1 minute, until the wine is evaporated. Roast until golden and tender, about 30 minutes. Hot Tub Chicken with Roasted Fennel and Sweet... For the fennel: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Preheat the oven to 375 degrees F. Lightly oil a 13-by-9-by-2-inch glass baking dish. Add the tomatoes, parsley and capers. Showing 1-12 of 25 recipes Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Sausage pasta recipes From spicy chorizo to meaty pork sausages and meatballs made from sausagemeat, these super sausage pasta recipes are everything you could possibly want from comfort cooking. Roast the fennel by cutting bulb into smaller 3/4″-1″ pieces then toss with 2 Tablespoons olive oil and a little salt and pepper. In the first few minutes, you want to caramelize each ingredient as it is introduced to the pan – this is especially important with the tomato paste, to give it a good toasting before it is diluted with the pasta water. Fry until softened. Drain, reserving 3 cups of the pasta water. Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the garlic and wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Saute until very soft – about 10 minutes. © 2020 Discovery or its subsidiaries and affiliates. Then stir it in with everything else. Toss until all ingredients are coated, adding the reserved pasta water as needed, to loosen the pasta. Sauté, stirring occasionally, until lightly browned, 5 to 8 minutes. Remove and set aside Heat the remaining olive oil and add the crumbled sausage meat. Add the wine and cook for 2 minutes until almost completely reduced. Try this pasta dish featuring fennel, sausage and spinach. Remove the skillet from the heat, sprinkle the grated cheese over the ziti, and toss it in. E asy, quick, and a real crowd pleaser of a pasta, with sweet, soft fennel and crispy nuggets of sausage. Giada De Laurentiis’ pantry is stocked as well as a gourmet Italian grocery store. All rights reserved. Pasta: Cook rigatoni according to package directions in well-salted water. Cook until all of the wine has evaporated, about 1 minute. Start with picking up 1 fennel … Drop the ziti into the boiling water, then bring back to a boil and cook until the ziti are not quite al dente. Clear a good sized hot spot in the center of the pan, plop in the tomato paste, and cook, stirring it in the spot, for a good minute of more, until it is sizzling and caramelizing. Toss everything together, then sprinkle over it the chopped fennel fronds, and continue to cook until the ziti are perfectly al dente and cooked with the sauce. For the pasta: Bring a large pot of salted water to a boil over high heat. Heat a large pot of salted water to boiling for the pasta. Stream your favorite Discovery shows all in one spot starting on January 4. This meaty sugo, or skillet sauce, cooks at a leisurely pace, while a few ingredients are creating a rich and complex sauce. The recipe can be doubled for 4 to 6 servings. Add the oil and sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until beginning to brown, about 7 minutes. Add the sausage. Prepare a cookie sheet with sides by spraying with Pam or other non-stick spray. Mound the pasta in an airtight container and refrigerate while you repeat with the remaining dough. Drain and reserve about 1 cup of the pasta water. Add the sausage and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 minutes. While the pasta is cooking, remove the sausage from its casing and break the meat up a … Heat a large straight-sided skillet over medium-high heat. (Add more water if the sauce reduces too rapidly.) Brown the sausage. Trim the fennel bulb, removing any tough outer parts, reserving the fronds. Spread out on cookie … Break the sausage into nickel-size pieces and add to the pan along with the fennel. Drain and reserve about 1 cup of the pasta water. Add the … Roast until golden and tender, about 30 minutes. The sauce needs 6 minutes or more at a good bubbling simmer after adding the water, in order to draw out and meld the flavors of the meat and vegetables, as well as to soften the pieces of fresh fennel. Roast the fennel. https://www.rachaelraymag.com/recipe/gemelli-with-fennel-and-hot-sausage In researching and testing this recipe, I was inspired by a couple of other recipes. Let’s make Pasta with Fennel and Sausage. Top with the Parmesan and drizzle with the oil. Add the pasta, fennel and cheese. Set aside to cool. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Add the sausage and break into 1/2-inch pieces using a wooden spoon. Ingredients Needed to Make this Italian Sausage & Pasta One Pan Dish: To make this super easy Italian sausage & pasta dish, you’ll need minimal ingredients that can be found at any small or large grocery store. Add the fennel and onion. Reserve 2 cups of the starchy water when you drain. Episode: Pastabilities. For the pasta: Bring a large pot of salted water to a boil over high heat. Roast until golden and tender, about 30 minutes. Clear a new space, and drop in the fennel; let it heat up and wilt for 1 minute or more, then stir to combine. Separate the slivers of fennel if they are attached at the bottom; cut the long slivers in half so you have about 3 cups of 2-inch-long matchsticks of fennel. She also slow roasts her fennel prior to assembling her pasta. Slice the bulb in half lengthwise, remove core then slice each half in ¼-inch-thick lengthwise slices. Heat the olive oil in a skillet set over medium-high heat. 4 World Trade Center, 101 Liberty Street, Floor 3, 1 pound sweet Italian sausage (without fennel seeds), 2 medium onions, cut into half-moon slices (about 2 cups), 1 cup freshly grated pecorino (or Grana Padano) cheese. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Heat 2 tbsp of olive oil in a large frying pan. 1 pound short pasta such as cappelletti, nodi marini or orecchiette Roasting the fennel takes the longest, so you want to make sure to do that first. Step 1 In a nonreactive skillet large enough to hold the pasta, brown the sausage meat over moderately high heat, breaking it up into fine bits. Cook until golden and cooked through, about 6 minutes. Add the sausage meat, and cook, stirring and breaking it up more with a wooden spoon, until it sizzles and begins to brown, about 1½ minutes. Drain, reserving 3 cups of the pasta water. Set aside to cool. Drop the cooked ziti into the simmering sauce. Cook, breaking into small pieces, until browned all the way through. Season to taste. Push the sausage to the sides of the pan, and drop the onion slices into the clear part of the pan; sauté, stirring, until they sizzle and wilt, another 2 minutes or so, then stir them in with the meat. Arrange the fennel in a single layer on the baking sheet. To make the sauce, in a large sauté pan over medium heat, warm the olive oil. Arrange the fennel in a single layer on the baking sheet. Cook for 5 minutes, stirring with a wooden spoon to break up the meat. Preheat oven to 400 degrees. Serve the hot pasta right from the skillet into warm pasta bowls. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Add the onion, carrot and 1/2 teaspoon salt. Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Ladle the reserved pasta water into the skillet, stir well, and bring the liquid to a boil. 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