Simple and delicious, this Sausage & Fennel Pasta is a quick dinner!
Sausage & Fennel Pasta
Serves 4 to 6
Inspired & adapted from Giada De Laurentiis
- 1 (1 lb) box short grain pasta (I used orecchiette pasta)
- 1/2 pound bulk italian sausage (I used spicy turkey sausage)
- 8 sundried tomatoes, chopped
- 2 to 3 garlic cloves, minced
- 1 large fennel bulb, chopped (or 2 small)
- 1 large onion, chopped (or 2 small)
- 1/2 cup freshly shredded parmesan
- 1/4 cup white wine
- 2 tablespoons fennel fronds, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon olive oil
- 2 teaspoons capers, rinsed & drained
- salt & pepper, to taste
- pasta water, as needed
Cook the pasta to al dente, according to package directions. Save about 1 cup of pasta water before draining.
Add the olive oil to a large skillet over medium heat. Crumble the sausage into the pan and cook until no longer pink, about 5 to 6 minutes. Using a slotted spoon, transfer the sausage to a paper towel lined plate. Set aside.
Add the fennel and onion to the pan and cook until tender and lightly browned, about 5 to 6 minutes. Season with salt and pepper to taste.
Stir in the sundried tomatoes, garlic, and capers. Cook for 30 seconds or until fragrant.
Add the wine and stir to combine. Simmer until all the wine is evaporated, about 1 to 2 minutes.
Return the sausage to the pan and stir to combine.