Fennel has a crunchy texture and anise or black licorice flavor. It was hit with my hubby, but not my kids. If you want to lighten it up even more, consider chicken or turkey sausage.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Servings: 4
Calories: 715kcal
Author: Getty Stewart
Ingredients
12oz1 package short pasta
1Tbspcanola oil
4-6spicy Italian sausagescasings removed
1bulb fennelsliced
1medium onion sliced
4clovesgarlic
1cupbeef or veggie broth
2Tbspwinered or white - or use 1 tbsp wine vinegar
Cook pasta in large pot of boiling salted water until tender but still firm to bite.
Drain, reserving 1/2 cup cooking liquid.
Heat 1/2 tbsp oil in large pan over medium-high heat.
Add sausage, break up into crumbly pieces and sauté until brown, about 5 minutes. Remove from pan and set aside.
Add remaining oil to pan if sausage did not render enough oil to coat pan.
Add fennel and onion to pan and sauté until tender, about 10 minutes.
Add garlic and sauté 2 minutes longer.
Stir in cooked sausage, cayenne pepper, Italian seasoning, salt and pepper to pan.
Add broth and wine, bring to boil then reduce heat to low and simmer for 3-5 minutes.
Add cooked pasta. Taste and adjust seasoning.
If more liquid is needed, add some of the reserved pasta water.
Add spinach and cook until wilted, about 2 minutes.
Stir in 1/4 cup of Parmesan, reserving the other 1/4 cup to sprinkle on top just before serving.
Garnish with remaining 1/4 cup Parmesan and fennel fronds.
Notes
About the wine - ideally, you would use a white wine for this dish, but if you already have a bottle of red wine open - use it! And, if you don't have any wine, use a bit of red or white wine vinegar. The idea is just to add a little acidity and flavor.