Pasta With Roasted Fennel And Sausage
50 minServes 6
Short pasta tossed with spicy sausage, roasted fennel, sun-dried tomatoes, and Parmesan in a wine-reduced pan sauce.
| prepPreheat oven to 400°F / 200°C | ||||||
| 2 small bulbs fennel, trimmed and cut into 3/4-inch pieces | Toss fennel with oil, salt & pepper | Roast 400°F / 200°C, 25–30 min until golden | Toss in pasta, fennel & cheese, loosen with pasta water | |||
| 2 tablespoons extra-virgin olive oil | ||||||
| 1/2 teaspoon kosher salt | ||||||
| 1/4 teaspoon freshly ground black pepper | ||||||
| 1 pound short pasta, such as Nodi Marini | Boil pasta 8–10 min until al dente | |||||
| 1 tablespoon extra-virgin olive oil | Cook sausage 6 min until golden | Add onion, cook 5 min until soft | Add garlic & wine, scrape pan | Simmer 1 min until wine evaporates | Add tomatoes, parsley & capers, cook 30 sec | |
| 1 pound spicy Italian sausage, casing removed | ||||||
| 1 small onion, chopped | ||||||
| 2 cloves garlic, chopped or smashed | ||||||
| 60 ml white wine, such as pinot grigio | ||||||
| 120 ml oil-packed sun-dried tomatoes, drained and chopped | ||||||
| 2 tablespoons chopped fresh flat-leaf Italian parsley | ||||||
| 1 tablespoon capers, rinsed and drained | ||||||
| 100 g grated Parmesan | ||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.