I love Fennel. This is something that I would never have tried growing up but the flavor and simplicity of fennel is something amazing! Fennel has a licorice like flavor but this flavor does not come through with intensity, it just sits in the background and plays on your tongue like soft music on date night.
Sausage and Fennel Orecchiette
Here is the recipe for tonight....super easy and very yummy! Try it and let me know what you think.
Sausage and Fennel Orecchiette
Ingredients
3 tablespoons olive oil
1/2 red onion, chopped fine
1 pkg Italian Sausage
3/4 cup dry white wine
1 handful walnuts, hand crushed (optional)
1/2bulb fennel (or more depending on your taste), thinly sliced
Kosher salt and freshly ground black pepper
Freshly grated Parmesan cheese, for seasoning
Directions
Heat a pan over medium-high heat. Add the olive oil. Once hot, add the onion and the sausages and using a wooden spoon, break up the sausages into small pieces as you brown them. Add the fennel and continue to cook.
Once the sausage is golden brown, add the wine to the pan, and stir away, let the alcohol evaporate, then lower the heat and season with salt and pepper. Add the walnuts and let the sauce slowly simmer for about 5 to 10 minutes.
Cook the pasta in a large pot of salted boiling water according to package directions.
Add the cooked pasta to the sausage pan and toss. Add grated Parmesan, to taste. Serve immediately.
Sausage and Fennel Orecchiette
Here is the recipe for tonight....super easy and very yummy! Try it and let me know what you think.
Sausage and Fennel Orecchiette
Ingredients
3 tablespoons olive oil
1/2 red onion, chopped fine
1 pkg Italian Sausage
3/4 cup dry white wine
1 handful walnuts, hand crushed (optional)
1/2bulb fennel (or more depending on your taste), thinly sliced
Kosher salt and freshly ground black pepper
Freshly grated Parmesan cheese, for seasoning
Directions
Heat a pan over medium-high heat. Add the olive oil. Once hot, add the onion and the sausages and using a wooden spoon, break up the sausages into small pieces as you brown them. Add the fennel and continue to cook.
Once the sausage is golden brown, add the wine to the pan, and stir away, let the alcohol evaporate, then lower the heat and season with salt and pepper. Add the walnuts and let the sauce slowly simmer for about 5 to 10 minutes.
Cook the pasta in a large pot of salted boiling water according to package directions.
Add the cooked pasta to the sausage pan and toss. Add grated Parmesan, to taste. Serve immediately.
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