Saturday, 11 October 2008

Pasta with Fennel & Sausage

A quick and easy pasta dish with that favourite vegetable of mine - fennel. Since it's pasta, you know what that means: Presto Pasta Nights!

2 to 3 servings
30 minutes - 20 minutes prep time

Pasta with Fennel and Sausage
250 grams (1/2 pound) stubby pasta
450 grams (1 pound) plain or garlic pork sausage
1 large onion
1 small head of fennel
1 stalk of celery
1/2 teaspoon fennel seed
1 dried hot red chile
ground black pepper to taste

Put a large pot of salted water on to boil for the pasta, and cook it until just tender.

Meanwhile, cut the sausage into pieces and put it in a large skillet with about a cup of water. Bring it to a boil, and boil until the water evaporates and the sausage begins to brown, stirring it once or twice during the cooking.

Once that is going, peel the onion and cut it into slivers. Trim the fennel and cut it likewise. Wash the celery and slice it thinly on the diagonal. Grind the fennel and red chile together. If your sausage isn't garlic, and you want garlic, feel free to slice up a clove or two and toss them in with the rest of the veggies.

When the water is gone and the sausage has started to brown, add the onion, fennel and celery. But check first that there isn't too much fat. You want a little to grease the pan, but if it's sitting there in puddles, drain some off. Sauté the vegetables in the rendered fat from the sausage until softened and lightly browned as well. When the pasta is done, drain it and toss it with the sausage and vegetable mixture.

1 comment:

Ruth Daniels said...

Wonderful dish and I'm lucky enough to have an Italian market that makes the best sweet sausage with fennel seeds. Thanks so much for sharing with Presto Pasta Night.