Uncle Sal's Amazing Fennel with Sausage Pasta

by irishcook

Prep time: 0:20 Overall time: 0:40

Servings: 6 servings

INGREDIENTS

1/2 Cup Olive Oil (or enough to generously cover the bottom of your pan)

1 tbls. fennel seeds
1 tbls. of crushed red pepper
1 clove of crushed garlic

2 fresh "bulbs" of fennel

1 lbs. of Gemelli (or your favorite pasta)

4-5 Hot Italian Sausage Links

INSTRUCTIONS

Begin water boil for your pasta; make sure it's like "sea water" according to top chefs. Add fennel stalks from fresh fennel bulbs (not the bulbs, just the stalks) for flavor.

Put olive oil into a pan; medium heat

Crush fennel seeds and crushed red pepper in separate bowl; add to olive oil

Layer in chopped garlic; keep heat consistent but not too hot

Add "decased" sausage (simply squeeze meat out of casing); break up sausage into smaller pieces while browning; use a spatula to brown and integrate the flavors

Once meat is browned and 8/10 cooked, add chopped fennel (small pieces).

Remove fennel stalks from boiling water. Place pasta into water at the same time you put your fennel into your pan with the sausage to time it correctly.

Cook on medium heat until fennel is cooked to your taste/texture.

Add Pasta when finished. Stir to mix flavors...

We served with sauteed broccoli with extra virgin olive oil...

DELICIOUS! Thanks Degustibus and Sal!

CHEF COMMENTS

Very simple to prepare with gourmet flair! The layers of flavors are wonderful to discover. This recipe came from my friend Sal Rizzo who is the director of DeGustibus Cooking School in New York City - easy and delicious for first time chefs, like me!!

Tagged: maincourses, pastas, sausagepasta add tags

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