Gemelli with Fennel and Hot Sausage

Gemelli with Fennel and Hot Sausage
Gemelli with Fennel and Hot Sausage

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

4

servings

Ingredients

  • 3/4

    pound hot italian sausage links, cut into 1/2-inch pieces

  • 1

    large bulb fennel, cut into strips

  • 1

    large onion, sliced

  • 3

    carrots, sliced on an angle

  • 2

    tablespoons extra-virgin olive oil

  • Salt and pepper

  • 1

    pound gemelli pasta

  • 1/4

    cup chopped flat-leaf parsley

Directions

Preheat the oven to 425°. On a baking sheet, toss the sausage, fennel, onion and carrots with the olive oil; season with salt and pepper. Cook until the vegetables are tender, about 30 minutes. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain, reserving 1/3 cup of the pasta cooking water. Transfer the pasta to a large bowl. Add the sausage-vegetable mixture to the pasta. Add the reserved pasta cooking water to the baking sheet, scraping up any browned bits; transfer to the pasta mixture. Toss in the parsley; season with salt and pepper.

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