One-Pot Fennel And Sausage Pasta
by Matthew Johnson • featured in 3 Seasonal Recipes To Try In May
Ingredients
for 8 servings
-
1 lb hot italian sausage (455 g) - 1 large onion, sliced thin
- 5 cloves garlic, sliced
- 1 fennel bulb, sliced thin
-
1 tablespoon dried oregano - salt, to taste
- pepper, to taste
-
6 oz tomato paste (170 g) -
14 ½ oz canned chopped tomato (410 g) -
1 lb orecchiette pasta, cooked (455 g) -
½ cup shaved paresan cheese (55 g) -
1 cup mozzarella pearl (115 g)
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Preparation
- Add the sausage to a large pot on medium high. Cook until browned. Remove temporarily from the pot.
- Add sliced fennel, onion, garlic, oregano, salt and pepper. Cook until the onions and fennel are golden and caramelized.
- Add the tomato paste, chopped tomatoes, and meat. Stir and cook until the tomato paste has darkened and is aromatic.
- Bring to a boil, reduce to simmer, and cook until the sauce thickens slightly.
- Add the cooked pasta, the grated parmesan, and the mozzarella pearls. Stir until well combined and heated through.
- Garnish with fennel fronds, (the green leaves of the fennel bulb).
- Enjoy!
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Tips
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Jordyn Griffith
I added diced peppers to the pan when cooking the onions. The added flavor made it even better
2018-07-07T00:14:19Z Helpful (2) -
claudinechase
Very good flavor but sauce was so thick I had to add about two cups of chicken broth.I used shell pasta and only need about 3/4 a pound .Still very tasty and will be making again.
2018-11-28T03:03:12Z Helpful (1) -
loladog1
This is my new favorite pasta dish! I changed only a couple of things: 1. I added 1/2 tsp of fennel seeds bc I like fennel a lot. 2. I couldn’t find mozzarella pearls so I used a mozzarella ball & chopped into pieces 3. Next time I might add black olives 4. Parmesan on top Served 3 ppl generous portions & had enough left over for at least 3 more servings.
2018-11-06T22:14:45Z Helpful (0) -
bellybeans
So yummy! Next time I’ll add just a little less fennel, but other than that amazing
2018-10-03T01:47:07Z Helpful (0)
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