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Sausage, Tomato & Fennel Shells


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  • 3/4 lb sweet Italian sausage, casings removed
  • 1 bulb fennel, chopped, fronds reserved
  • 1 c white wine
  • 6 oz cherry tomatoes
  • 4 TBS butter
  • 1 shallot, finely chopped
  • 3/4 lb pasta shells, cooked,
  • 1/2 c cooking water reserved
  • grated Parmesan
  • lemon zest



Step 1

In large skillet, cook sausage over medium-high, breaking up with a spoon, until browned 5 minutes. Add chopped fennel, wine, tomatoes, butter and shallot; cook until softened, 12 to 14 minutes. Stir in pasta and cooking water; season, Top with Parmeasan, lemon zest and fennel fronds.

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