Caramelized Fennel And Spicy Sausage Pasta Recipes

HERBED SPICY SAUSAGE AND FENNEL BAKED PASTA

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil and stir in the chopped basil and parsley. Season with salt and pepper.
• While the sauce simmers, heat the remaining tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon. Add the fennel to the skillet and cook, stirring occasionally and reducing the heat slightly if necessary, until golden and tender, about 5 minutes. Add the fennel to the bowl with the sausage.
• Cook the rigatoni in the water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce, half of the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

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.

ONE-POT FENNEL AND SAUSAGE PASTA RECIPE BY TASTY

Steps:

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

FETTUCCINE WITH FENNEL AND SPICY SAUSAGE

Steps:

• Cook and drain pasta as directed on box. Return to saucepan; keep warm.
• Meanwhile, in 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Drain; remove sausage from skillet.
• In same skillet, heat oil over medium heat. Cook onion, fennel, bell pepper and garlic in oil 3 to 4 minutes, stirring constantly, until vegetables are crisp-tender.
• Add tomatoes and cooked sausage to vegetables. Heat to boiling. Reduce heat; simmer about 10 minutes, stirring occasionally, until slightly thickened. Stir in pasta; heat until hot. Sprinkle individual servings with cheese.

CARAMELIZED FENNEL, CELERY, AND SARDINE PASTA

Steps:

• Heat oil in a large straight-sided skillet over medium-high heat. Add fennel, celery, and garlic and cook, stirring frequently, until tender and deep golden, about 8 minutes. Remove from heat.
• Meanwhile, bring a pot of generously salted water to a boil. Cook pasta according to package instructions. Reserve 1 cup pasta water; drain.
• Add pasta and pasta water to skillet with vegetables. Cook over medium-high heat, stirring to coat pasta, until warmed through, 2 to 3 minutes. Stir in fennel fronds, celery leaves, and lemon zest. Break up sardines into large pieces and gently fold into pasta. Season with salt and pepper and drizzle with oil.

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%)