Found this in Express Lane Meals by Rachael Ray. Try it if you like fennel; you'll like it!
My Private Note
Units: US | Metric
- 1 lb bucatini pasta or 1 lb other long-cut pasta
- 3 tablespoons extra virgin olive oil
- 1 lb bulk sweet Italian sausage
- 4 garlic cloves, very thinly sliced
- 1 medium onion, very thinly sliced
- 1 fennel bulb, trimmed, quartered, cored, and very thinly sliced
- 2 cubanelle peppers, seeded and very thinly sliced
- salt and black pepper
- 1 cup dry white wine or 1 cup stock
- 28 ounces crushed tomatoes
- 1/2 cup grated parmigiano-reggiano cheese
- 1 cup fresh basil, 20 leaves, shredded
- 1Put a large pot of water on the stove to boil for pasta. Salt water, add pasta, cook according to package directions.
- 2While the water heats up, work on the sauce. Heat a large skillet over medium-high heat. Add a tablespoon of olive oil to the pan.
- 3Add sausage and break it up into tiny bits. Brown all over, then transfer it to a plate lined with a paper towel.
- 4In the same pan, add the other 2 tablespoons of oil, the garlic, onions, fennel, and cubanelle peppers. Season veggies with salt and pepper.
- 5Cook, flipping veggies often, 7 to 8 minutes, or until tender, but do not let the fennel and onions brown; reduce heat if they begin to do so.
- 6Add wine or stock and reduce for 2 minutes. Stir in tomatoes and transfer sausage into pan. Reduce heat to simmer; cook while waiting for pasta to finish.
- 7Drain pasta and add it to the sauce. Sprinkle cheese over the pasta, then toss to combine everything. Top finished pasta with shredded basil and serve with extra cheese and bread to mop the plates.
Browse Our Top Spaghetti Recipes
Nutritional Facts for Good Fennels Pasta (Rachael Ray)
Serving Size: 1 (666 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 871.8
- Calories from Fat 222
- Total Fat 24.7 g
- Saturated Fat 7.2 g
- Cholesterol 41.2 mg
- Sodium 1284.6 mg
- Total Carbohydrate 113.0 g
- Dietary Fiber 10.0 g
- Sugars 12.5 g
- Protein 40.5 g