Spicy Sausage Fennel

Fennel Miscellaneous Recipes

2 tbsp olive oil

1 onion chopped

1 small shallot chopped

4 Italian sausage, hot, mild or a combo of 1 hot 3 mild (or substitute with other kings of sausages.)

1 small to medium fennel bulb, coarsely chopped

3-5 garlic cloves, minced

1/2 tsp. fennel seeds (crushed)

1/2 to 1 cup red wine

796ml can plum tomatoes

454g pkg. rigatoni or penne

Freshly grated parmesan cheese

Bring a large pot of salted water to a boil. Meanwhile, in a large wide saucepan, heat oil over medium heat. Add onion and saute a couple of minutes. Pemove sausage meat from casings and add to pan. Using a fork , stir continuously, to break up meat until nearly cooked. Add fennel, garlic and fennel seeds. Cook a couple of minutes then add wine. Boil until wine is nearly evaporated, then add plum tomatoes. Smash with potato masher to break up tomatoes. ( I used diced tomatoes instead of whole to avoid this step) Simmer, uncovered, until slightly thickened about 15-20 minutes. While sauce is simmering, add pasta to boiling water and cook to package directions. Drain. Top pasta with sauce. Sprinkle with parmesan.


-Compliments of a CSA member