Caramelized Fennel and Spicy Sausage Pasta

Lisa Kotler
by Lisa Kotler
6 servings
50 min

This recipe was quite easy to make and packed a flavour punch. I am a big fan of fennel, but for some, it is one of those vegetables that you either love or hate. I find that when you caramelize it, especially with onions, it tastes so much sweeter. Make sure to save the fronds from the fennel and use them as a garnish. Not only does it add flavour, but it looks so pretty too. You can use any type of pasta with this dish. I chose linguini because my hubby is a fan of wide flat pastas. I think next time I’ll try orecchiette.

Caramelized Fennel and Spicy Sausage Pasta
Recipe details
  • 6  servings
  • Prep time: 15 Minutes Cook time: 35 Minutes Total time: 50 min
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  • 1 lb Spicy sausage, ground
  • 1 Fennel, large bulb, thinly sliced, save fronds (set aside for garnish)
  • 6 Garlic cloves, minced
  • 4 Shallots, minced
  • 1 box or package of pasta
  • 1/4 tsp Pepper
  • 1/4 tsp Salt
  • 4 tbsp Olive oil, divided
  • 1/3 cup Parmesan, grated
  • Sprinkle of red pepper flakes
  • Fennel fronds (garnish)

Preheat oven to 425 and bring a large pot of water to a boil.
Toss sliced fennel with olive oil, salt and pepper and arrange on a baking sheet in one layer. Roast for 25-35 minutes, until fennel is soft and caramelized around the edges, tossing once during baking.
While fennel is roasting, heat a large skillet over medium heat. Remove casing and add sausage, breaking up meat, until almost cooked through about 7-10 minutes.
Add shallots, garlic and continue cooking, until shallots soften and sausage cooks through.
Meanwhile, when water comes to a boil, add pasta and cook to al dente according to package instructions.
When pasta is done, reserve about a cup of pasta water, drain noodles and add to the pan with sausage and toss.
Add fennel to pasta, along with ½ cup of pasta water and parmesan cheese. Toss until everything comes together. Add 2 tbsp of olive oil, and more pasta water as needed if pasta looks a little dry.
Serve with more parmesan, fennel fronds, sprinkle of red pepper flakes, and a drizzle of olive oil if desired.
Lisa Kotler
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