FENNEL AND SAUSAGE PASTA
Ingredients:
1 lb Hot Italian Sausages, casings removed
1 Fennel Bulb, halved and sliced
2 Red Peppers, sliced
1-2 Garlic cloves, minced
1 tsp Fennel Seeds
1/4 cup water, if needed
salt and pepper, to taste
450g pasta, like Rotini
Parmesan Cheese, to serve
Directions:
1- Remove casings from sausage. In a large saucepan crumble the sausage until no longer pink.
2- Add the fennel and cook for another 10-15 minutes, stirring often. If it becomes sticky, add a bit of water.
3- Add red pepper, garlic, fennel seeds and continue to cook for another 5 minutes adding water, if needed.
4- Meanwhile cook the pasta until al dente, according to the package directions. Drain and keep a bit of pasta water on the side.
5- Mix the pasta with the fennel/sausage mixture. If needed add pasta water. You don't want the dish to be watery.
6- Add salt and pepper to taste.
7 - Serve with parmesan cheese on top.
Adapted from A la di Stasio
