Penne with Fennel and Sausage

LeGourmetTV's picture

Oct. 14, 2012

Delicious penne with fennel and sausage.

Ingredients

Extra virgin olive oil 2 Tablespoon
Italian sausage 454 Gram , casing removed
Onion 2 Medium , thinly sliced (about 3 cups)
Fennel bulb 1 Pound , halved, cored, and thinly sliced (1
Sage 2 Tablespoon , freshly cut
Low salt chicken stock 1 Cup (16 tbs)
Dried penne 300 Gram
Pecorino romano cheese 50 Gram , grated
Black pepper To Taste , freshly ground
Sea salt To Taste
For garnish
Pecorino romano cheese 1/2 Tablespoon , grated

Directions

GETTING READY

1. In a large pot, over high heat, bring well-salted water to boil.

2. Drop penne in boiling water, stir occasionally, and cook for about 10-11 minutes.

3. Drain pasta, reserving a cup of pasta water for later use.

MAKING

4. Place a heavy bottom 12-inch skillet on medium high heat, pour oil in it.

5. In heated oil drop sausages, break them into smaller pieces, stir, and cook for 5 minutes or until brown. Transfer it to a bowl. Set aside.

6. In the same skillet, drop onion and cook for 8-10 minutes or until it softens and begins to brown.

7. Add fennel, sage, and ¼ teaspoon salt. Mix well.

8. Reduce the heat to medium, stir occasionally, and cook for 5 minutes or until the fennel is softened and the onion turns golden.

9. Throw cooked sausage, and chicken broth. Stir, and cook for 2 minutes or until heated through.

10. Drop cooked pasta in skillet, and stir well.

11. Remove skillet from heat. Drop cheese, and pepper in it. If required, pour pasta water, just enough to moisten everything in skillet. Stir to combine well.

SERVING

12. Transfer it to a serving platter, sprinkle cheese and serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 805Calories from Fat 404

 % Daily Value*

Total Fat 44 g67.7%

Saturated Fat 13 g65%

Trans Fat 0 g

Cholesterol

Sodium 1025 mg42.71%

Total Carbohydrates 73 g24.3%

Dietary Fiber 10 g40%

Sugars 8 g

Protein 33 g66%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet