Fettuccine With Fennel And Spicy Sausage Recipes

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FETTUCCINE WITH FENNEL AND SPICY SAUSAGE



Fettuccine with Fennel and Spicy Sausage image

Spicy Italian sausage and sweet fennel are smothered in a delicious crushed tomato-basil sauce. Top the fettuccine, and bring on the Parmesan!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 5

Number Of Ingredients 9

8 oz uncooked fettuccine
1/2 lb bulk spicy Italian pork sausage
2 tablespoons olive or vegetable oil
1 medium sweet onion, cut into thin wedges
1 medium fennel bulb, cut into thin wedges
1 medium yellow or red bell pepper, cut into thin strips
2 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1/2 cup shredded fresh Parmesan cheese

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.

Nutrition Facts : Calories 420, Carbohydrate 44 g, Cholesterol 75 mg, Fat 1/2, Fiber 5 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 8 g, TransFat 0 g

HERBED SPICY SAUSAGE AND FENNEL BAKED PASTA



Herbed Spicy Sausage and Fennel Baked Pasta image

Mix rigatoni with tomato sauce, spicy Italian sausage, fennel, herbs and cheese, and bake until golden brown.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
Pinch crushed red pepper flakes
One 28-ounce can plum tomatoes, crushed by hand
One 15-ounce can plum tomatoes, crushed by hand
4 large fresh basil sprigs plus 1 cup chopped fresh basil
1 cup chopped fresh flat-leaf parsley
1 pound dried rigatoni
3/4 pound spicy Italian sausage, casing removed
1 head fennel, quartered, cored, and thinly sliced
3 cups shredded Italian fontina cheese
1 cup grated Parmesan

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



Rigatoni with Sausage & Fennel image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 15

3 tablespoons good olive oil
3 cups chopped fennel (1 large bulb)
1 1/2 cups chopped yellow onion
1 1/4 pounds sweet Italian sausages, casings removed
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 cup dry white wine
1 cup heavy cream
2/3 cup half-and-half
2 tablespoons tomato paste
1 pound rigatoni
1/2 cup chopped fresh parsley leaves
1 cup freshly grated Italian Parmesan cheese, divided

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



One-Pot Fennel And Sausage Pasta Recipe by Tasty image

Here's what you need: hot italian sausage, large onion, garlic, fennel bulb, dried oregano, salt, pepper, tomato paste, canned chopped tomato, orecchiette pasta, shaved paresan cheese, mozzarella pearl

Provided by Matthew Johnson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 12

1 lb hot italian sausage
1 large onion, sliced thin
5 cloves garlic, sliced
1 fennel bulb, sliced thin
1 tablespoon dried oregano
salt, to taste
pepper, to taste
6 oz tomato paste
14 ½ oz canned chopped tomato
1 lb orecchiette pasta, cooked
½ cup shaved paresan cheese
1 cup mozzarella pearl

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!

Nutrition Facts : Calories 507 calories, Carbohydrate 55 grams, Fat 21 grams, Fiber 4 grams, Protein 24 grams, Sugar 8 grams

SPICY SAUSAGE FETTUCCINE



Spicy Sausage Fettuccine image

One time I accidentally bought hot Italian sausage, but wanted to find a way to use it anyway. I tossed it in the slow cooker with mushrooms, tomatoes and wine, which helped to mellow out the heat. Now I buy the hot stuff on purpose! -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 8 servings.

Number Of Ingredients 10

2 teaspoons canola oil
8 hot Italian sausage links
1/2 pound sliced fresh mushrooms
1 small sweet onion, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1/2 cup beef stock
1/2 cup dry white wine or additional stock
1 package (12 ounces) fettuccine or tagliatelle
Grated Parmesan cheese, optional

Steps:

  • In a large skillet, heat oil over medium heat; brown sausages on all sides. Transfer to a 3-qt. slow cooker, reserving drippings in pan., In same skillet, saute mushrooms and onion in drippings over medium heat until tender, 4-5 minutes. Stir in garlic; cook and stir 1 minute. Stir in tomatoes, stock and wine; pour over sausages. Cook, covered, on low 6-8 hours (a thermometer inserted in sausages should read at least 160°)., To serve, cook fettuccine according to package directions; drain. Remove sausages from slow cooker; cut into thick slices., Skim fat from mushroom mixture. Add fettuccine and sausage; toss to combine. Serve in bowls. If desired, top with cheese.

Nutrition Facts : Calories 448 calories, Fat 25g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 817mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.

ORECCHIETTE WITH FENNEL AND SAUSAGE



Orecchiette With Fennel and Sausage image

Orecchiette pasta, the "little ears" that are typical of the Apulia region in Italy's heel, is frequently prepared with sausage and broccoli rabe. For this recipe, I've swapped the broccoli rabe for a rich fennel component, which adds a distinctive flavor profile to the pasta dish. The preparation goes fairly quickly. And as an alternative to tossing the ingredients together before serving, it can be placed in an ovenproof casserole and baked, shingled generously with shards of pecorino on top. Baking at 350 degrees will take about 20 minutes, if the ingredients are hot.

Provided by Florence Fabricant

Categories     pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage with fennel
1 teaspoon fennel seeds
1 large fennel bulb, trimmed, cored and chopped (about 2 cups), fronds reserved
1 medium onion, chopped (about 1 cup)
1 tablespoon minced garlic
Salt
12 ounces orecchiette
1/4 cup mascarpone
Ground black pepper
3 tablespoons finely chopped flat-leaf parsley leaves
1 ounce pecorino, grated

Steps:

  • Heat oil in a 3-quart sauté pan on medium-low. Add the sausages and cook, turning frequently, until browned and cooked through, about 15 minutes. Remove sausages to a cutting board. Add fennel seeds to the pan, cook until fragrant, then add fresh fennel, onion and garlic. Sauté until translucent and just starting to color, 10 to 15 minutes. Season with salt. Turn off heat.
  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 13 to 15 minutes. As the pasta cooks, quarter the sausages lengthwise, then slice 1/2-inch thick. Add sausage to the sauté pan and heat on medium-low. Stir in mascarpone and season generously with pepper. Add 1/2 cup pasta water. Stir and continue heating gently. Mince 2 tablespoons of reserved fennel fronds.
  • When the pasta is done, reserve another 1/2 cup pasta water. Drain pasta - you don't have to be utterly thorough about it - and add it to the sauté pan along with enough additional pasta water for a mixture that's quite moist but not soupy. Check seasoning, fold in parsley and fennel fronds, and transfer to a serving dish, individual plates or bowls. Serve with pecorino alongside.

SAUSAGE AND SWISS CHARD PASTA



Sausage and Swiss Chard Pasta image

I whipped up lunch with fresh produce from the farmers market and the result was amazing. -Kate Stiltner, Rockford, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

12 ounces uncooked orecchiette or small tube pasta (about 2-1/2 cups)
1 tablespoon olive oil
1/2 pound bulk Italian sausage
1/2 cup chopped red onion
1 medium fennel bulb, chopped
1/2 pound baby portobello mushrooms, chopped
3 garlic cloves, minced
1 bunch Swiss chard, trimmed and chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup grated Parmesan cheese, divided
1/2 cup pine nuts or chopped walnuts, toasted

Steps:

  • Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat oil over medium heat. Cook sausage and red onion until no longer pink, 3-4 minutes, breaking into crumbles. Add fennel, mushrooms and garlic; cook until tender, 6-8 minutes. Add Swiss chard; cook and stir until wilted, 4-5 minutes longer., Drain pasta, reserving 1 cup pasta water. In a large bowl, combine pasta, sausage mixture, salt, pepper and 1/2 cup Parmesan cheese, adding enough reserved pasta water to coat pasta and create a creamy texture. Serve with remaining cheese and pine nuts.

Nutrition Facts : Calories 487 calories, Fat 25g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 726mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.

SAUSAGE & FENNEL ORECCHIETTE



Sausage & fennel orecchiette image

Throw together orecchiette with sausages, fennel, broccoli and leek to make this easy dinner. Taking just 25 minutes, it's ideal for busy days

Provided by Liberty Mendez

Categories     Dinner

Time 25m

Number Of Ingredients 11

1 leek, halved and finely sliced
1 small fennel bulb, halved and finely sliced, fronds reserved
250g long-stemmed broccoli, larger stalks finely sliced
300g orecchiette or any short pasta
1 tbsp olive oil
6 sausages
2 garlic cloves, finely chopped
2 tsp fennel seeds
1 tbsp tomato purée
2 carrots, grated
400g can chopped tomatoes

Steps:

  • Boil a large pan of salted water, turn the heat down to medium, then add the leek, sliced fennel and broccoli, and simmer for 3 mins until tender. Lift the veg out of the water using a slotted spoon, drain and set aside. Keep the pan of water on the heat, add the orecchiette and cook for around 11 mins, or until tender but still retaining some bite.
  • Meanwhile, put a large frying pan over a high heat, add the olive oil and squeeze the sausagemeat out of the skins, tearing it into small pieces in the pan using a wooden spoon. Fry for 3-4 mins until golden brown and almost cooked, then add the garlic, fennel seeds and tomato purée, and fry for 30 seconds until aromatic. Add the blanched veg and grated carrot, and cook for another 4 mins. Tip in the tomatoes, bring to the boil, then simmer for around 4 mins until reduced slightly.
  • Drain the pasta, reserving a cup of pasta water, and toss the pasta in the pan with the sausage and tomato sauce, adding a splash of pasta water to loosen. Season and serve with the reserved fennel fronds scattered over the top.

Nutrition Facts : Calories 527 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1 milligram of sodium

STEAMED CLAMS WITH FENNEL AND SPICY ITALIAN SAUSAGE



Steamed Clams with Fennel and Spicy Italian Sausage image

Provided by Bon Appétit Test Kitchen

Categories     Quick & Easy     Low Cal     Dinner     Sausage     Clam     Fennel     Family Reunion     Potluck     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons (1/4 stick) butter
1 cup chopped onion
2 cups chopped fennel
1 teaspoon fennel seeds, crushed
1/2 pound spicy Italian sausages, casings removed
1 tablespoon chopped fresh oregano
1 14.5-ounce can diced tomatoes in juice
1/2 cup dry white wine
2 pounds Manila clams or littleneck clams, scrubbed
2 tablespoons chopped fresh parsley

Steps:

  • Melt butter in heavy large skillet over medium heat. Add onion, chopped fennel, and fennel seeds; sauté until vegetables begin to soften, about 5 minutes. Add sausage and cook until browned, breaking up lumps with back of spoon and stirring frequently, about 5 minutes. Stir in oregano, tomatoes with juice, and wine; increase heat and bring to boil. Add clams, cover skillet, and cook until clams open (discard any clams that do not open), about 5 minutes. Divide among bowls; sprinkle parsley over and serve.

FENNEL AND SAUSAGE RAGù OVER PASTA



Fennel and Sausage Ragù Over Pasta image

Categories     Onion     Pasta     Pork     Tomato     Quick & Easy     Sausage     Fennel     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 7

1 fennel bulb (sometimes called anise) with fronds
1 medium onion, chopped
1 tablespoon olive oil
1 lb sweet Italian sausage, casings discarded
1/2 cup dry white wine
2 cups prepared marinara sauce
1 lb rotini, fusilli, or other spiral pasta

Steps:

  • Trim stems from fennel bulb and cut away any brown spots from outer layer. Chop and reserve 2 tablespoons fronds and chop bulb. Sauté fennel bulb and onion in oil in a 12-inch heavy skillet over moderately high heat, stirring, until beginning to brown. Add sausage and cook, stirring and breaking up lumps with a fork, until no longer pink. Add wine and simmer until reduced by about half, then add marinara sauce and simmer, stirring frequently, until vegetables are tender and sauce is thickened, about 10 minutes.
  • While sauce simmers, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes. Drain and toss with sauce. Sprinkle with reserved fennel fronds.

FETTUCCINE WITH FENNEL AND SPICY SAUSAGE



Fettuccine with Fennel and Spicy Sausage image

Provided by My Food and Family

Categories     Recipes

Time 35m

Number Of Ingredients 9

8 oz uncooked fettuccine
1/2 lb bulk spicy Italian pork sausage
2 tablespoons olive or vegetable oil
1 medium sweet onion, cut into thin wedges
1 medium fennel bulb, cut into thin wedges
1 medium yellow or red bell pepper, cut into thin strips
2 cloves garlic, finely chopped
1 can (28 oz.) Muir Glen® organic crushed tomatoes with basil, undrained
1/2 cup shredded fresh parmesan cheese

Steps:

  • 1. Cook and drain pasta as directed on box. Return to saucepan; keep warm.
  • 2. Meanwhile, in 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Drain; remove sausage from skillet.
  • 3. 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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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From findrecipes.info


PASTA WITH ROASTED FENNEL AND SAUSAGE – GIADZY
Toss the fennel, oil, salt and pepper in a baking sheet, and arrange in an even layer. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool. For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain ...
From giadzy.com


SPICY FENNEL & PORK SAUSAGE RAGU - A BETTER CHOICE
2021-08-06 Method. Finely dice onion, fennel and garlic. Add to a cold pan with olive oil. Bring up to heat slowly, add chilli flakes and stir often for 5 minutes or so, ensuring it doesn’t burn. Cut the sausage meat out of the casing by slicing one end and squeezing, adding to the hot pan. Once the sausage is almost fully browned, add the passata and ...
From abetterchoice.com.au


CREAMY SAUSAGE AND PASTA BEST RECIPES
How to cook creamy sausage pasta? This Creamy Sausage Pasta is a quick and easy one pot recipe. It makes a brilliant midweek dinner, where the pasta is cooked in a super tasty the sauce, all in a single pan. Heat the olive oil in a large saucepan or frying pan (one which has a lid) over a medium heat. Add the onions and garlic and fry gently ...
From findrecipes.info


SPICY FENNEL SAUSAGE RECIPE RECIPES ALL YOU NEED IS FOOD
1. Bring a large pot of salted water to a boil. Meanwhile in a large wide saucepan, heat oil over medium heat. Add onion and sauté a couple of minutes. Split open sausage casings and scrape out meat and add to pan. Using a fork, stir continuously, to break up meat until nearly cooked. Add fennel, garlic and fennel ….
From stevehacks.com


RECIPE DETAIL PAGE | LCBO - ENGLISH
Grated Parmesan. 1. Bring a large pot of salted water to a boil. Meanwhile in a large wide saucepan, heat oil over medium heat. Add onion and sauté a couple of minutes. Split open sausage casings and scrape out meat and add to pan. Using a fork, stir continuously, to break up meat until nearly cooked. Add fennel, garlic and fennel seeds.
From lcbo.com


ITALIAN CHICKEN SAUSAGE AND ROASTED FENNEL - A SPICY PERSPECTIVE
2022-01-28 Place the fennel in the oven and roast for 30 minutes. Meanwhile, cut the chicken sausages into long half-inch strips, on the bias. When the timer goes off, mix the chicken sausages in with the fennel. Then toss and spread back out into an even layer. Roast in the oven for another 10-15 minutes.
From aspicyperspective.com


SPICY SAUSAGE PASTA WITH GREENS BEST RECIPES
Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes. Remove skillet from heat and stir in 1/2 cup cheese.
From findrecipes.info


SPICY SAUSAGE RIGATONI RECIPE - PINCH OF YUM
2021-02-04 Instructions. Heat the butter in a skillet over medium high heat. Add the garlic, onion, celery, and carrots – sauté for 10 minutes or so, until the vegetables are very soft. Add the ground sausage, oregano, red pepper flakes, salt, and pepper. When the sausage is fully cooked, add the wine and let it sizzle out.
From pinchofyum.com


JAMIE OLIVER TUSCAN SAUSAGE PASTA BEST RECIPES
Add the sausage balls, pour over the sauce and toss well. Sprinkle over the cheesy crumb mix and bake for 15 minutes, or until golden on top and bubbling. Sprinkle over the cheesy crumb mix and bake for 15 minutes, or until golden on top and bubbling.
From findrecipes.info


SPICY SAUSAGE RAVIOLI WITH CHILLI BUTTER RECIPE - DELICIOUS. MAGAZINE
Bring a large pan of lightly salted water to the boil. Heat the clarified butter and chilli flakes in a saucepan. Separate the fennel tops from the salad leaves and stir the fennel tops into the butter. Remove from the heat. Drop the ravioli into the boiling water and cook for 3 minutes – no more. Carefully remove with a slotted spoon to a ...
From deliciousmagazine.co.uk


RICK STEIN’S FENNEL AND SAUSAGE RAGù WITH TAGLIATELLE - THE HAPPY …
Cook over a medium heat for about 10 minutes, stirring from time to time. Add the onion, garlic, celery, fennel seeds, chilli flakes and rosemary, season, then cook for a further 15 minutes. Pour in the wine, cook for few minutes until reduced by half, then add the cream and stock. Put a lid on the pan and simmer gently for half an hour ...
From thehappyfoodie.co.uk


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