Fennel and Sausage Pasta
Fennel and sausage are a perfect match. My friend Cecily Cohen's favorite fennel recipe, which follows, is always a big hit.
Makes 4 to 6 servings
2 tablespoons olive oil
4 links of hot Italian sausage, cut into 2-inch pieces
1 bulb fennel, cut into 1/2-inch slices
1 tablespoon lightly crushed fennel seeds
2 cloves garlic, crushed
1 16-ounce can whole peeled tomatoes, drained and smashed with hands
1/2 teaspoon crushed red pepper
Salt and pepper
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add sausage until cooked through. Drain excess fat from pan.
Add remaining tablespoon olive oil to skillet, and add fennel slices and fennel seeds. Cook 4 to 5 minutes until softened. Add garlic, tomatoes and crushed red pepper.
Cover skillet, reduce heat and simmer an additional 6 to 8 minutes. Add salt and pepper to taste.
Serve with fresh-cooked rotini pasta or spaghetti.
Copyright 2023 NPR. To see more, visit https://www.npr.org.