Sausage and Fennel Pasta
Caramelized fennel combines with pork sausage to make and easy weeknight pasta dinner!
Servings 4 servings
Calories 898kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound fennel chopped, reserve some fronds for garnish
- ½ cup white wine vinegar or apple cider
- 2 tablespoons granulated sugar
- 1 pounds pork sausage casing removed
- 4 cloves garlic minced
- 2 small red chillies finely chopped
- 1 pound shell pasta
- sea salt and fresh ground black pepper
- parmesan cheese grated, for serving
Instructions
- Heat 1 tablespoon of oil in a large frying pan over high heat. Add the fennel and cook for about 3-4 minutes. Add ¼ cup of the vinegar and sugar and cook, stirring for about 7-8 minutes, or until it is caramelized.
- Place the fennel in a bowl and set aside. Add the rest of the oil to the frying pan and add the sausage, garlic, and chiles. Cook, breaking up lumps for a bout 14-15 minutes. Add the fennel back to the pan with the rest of the vinegar and stir to combine.
- While the pork is cooking, cook the pasta in boiling, salted water, per package directions. Reserve ½ cup of the pasta water when draining. Add the pasta and pasta water to the pan and stir. Add salt and pepper to taste.
- Divide between plates and serve with the reserved fennel fronds as a garnish and grated Parmesan cheese.
Notes
Sausage - regular pork sausage will mimic the fennel flavor. You can use Italian sausage, or chicken or turkey sausage.
Nutrition
Calories: 898kcal | Carbohydrates: 100g | Protein: 34g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 790mg | Potassium: 1045mg | Fiber: 7g | Sugar: 14g | Vitamin A: 313IU | Vitamin C: 24mg | Calcium: 98mg | Iron: 4mg