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Recipe
By David Bonom
Fine Cooking Issue 119
Servings: 4
This hearty fall pasta gets a double dose of fennel flavor, from both fresh fennel and fennel seed in the sausage.
Ingredients
- Kosher salt
- 4 Tbs. extra-virgin olive oil
- 12 oz. sweet Italian sausage, casings removed
- 2 medium yellow onions, halved and thinly sliced (about 3 cups)
- 1 large fennel bulb (about 1-1/2 lb.), halved, cored, and thinly sliced crosswise (about 4 cups)
- 2 Tbs. chopped fresh sage
- 1 cup lower-salt chicken broth
- 10 oz. dried penne
- 1 oz. finely grated Pecorino Romano (1 cup using a rasp grater); more for serving
- Freshly ground black pepper
Nutritional Information
- Calories (kcal) : 640
- Fat Calories (kcal): 270
- Fat (g): 30
- Saturated Fat (g): 8
- Polyunsaturated Fat (g): 3.5
- Monounsaturated Fat (g): 16
- Cholesterol (mg): 30
- Sodium (mg): 1030
- Carbohydrates (g): 70
- Fiber (g): 8
- Protein (g): 23
Preparation
- Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat 2 Tbs. of the oil in a heavy-duty 12-inch skillet over medium-high heat. Add the sausage and cook, stirring and breaking it up into smaller pieces with the edge of a slotted metal spoon, until browned and cooked through, about 5 minutes. Use the spoon to transfer the sausage to a paper-towel lined plate and pour off any fat left in the skillet.
- Set the skillet over medium-high heat and add the remaining 2 Tbs. oil and the onion.Cook, stirring occasionally, until it softens and begins to brown, about 10 minutes. Stir in the fennel, sage, and 1/4 tsp. salt. Lower the heat to medium and cook, stirring occasionally, until the fennel is softened and the onion is golden, about 5 minutes. Add the cooked sausage and chicken broth and cook, stirring, until heated through, about 2 minutes.
- Meanwhile, cook the penne in the boiling water, stirring occasionally, until cooked through, 10 to 11 minutes. Reserve 1 cup of the pasta water and drain the pasta in a colander. Return the pasta to the pot over medium-high heat and stir in the sausage mixture until well combined. Remove from the heat and stir in the cheese, 1/4 tsp. pepper, and enough reserved pasta water to moisten, if necessary. Distribute among 4 bowls and sprinkle with additional cheese.
- Black Peppercorns
- Chicken Broth
- Fall
- Fish-Free
- Olive Oil
- Sage
(7 ratings) Read Reviews
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Sweet Italian Sausage
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Reviews
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Reviews (7 reviews)
-
Onymous | 04/29/2015
Delicious and easy. A weeknight staple here.
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user-4005484 | 03/25/2015
So delicious! Never used fennel before this.. the licorice flavor completely goes away when cooked. This dish has almost a thanksgivingy flavor due to the sage, sausage and broth, but is delicious and a welcome change from typical pasta dishes. I didn't need to use any more water but used a lot more cheese and topped with nice fresh cracked black pepper and more cheese. It's a dish you'll end up craving.
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Jjhuj | 03/16/2014
Perfect pasta recipe for Sunday night dinner. Wife loved the combination of everything even though she tends to shy away from heavy carb foods..
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wailea | 10/11/2013
This pasta is really delicious. Fennel adds a wonderful flavor to the dish. It's a keeper.
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