Gemelli with Fennel and Hot Sausage
By á-5100
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
Details
Servings 4
Preparation time 20mins
Cooking time 50mins
Preparation
Step 1
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.
You'll also love
- HAMBURGER Beef roulade 4/5 (1 Votes)
- TEPPAN YAKI ORANGE SAUCE 4/5 (1 Votes)
- Beef 'N Bean Supper Dish 4/5 (2 Votes)
- SEAFOOD STUFFED ZUCCHINI 4/5 (1 Votes)
- Chunky Chicken and Corn Chili with... 4/5 (1 Votes)
- Bisquick Sausage Cheese Balls 4/5 (1 Votes)
- Sausage Apple Turnovers 4/5 (1 Votes)
- Sausage, Tomato & Fennel Shells 0/5 (0 Votes)
Review this recipe