Gemelli With Braised Fennel and Sausage
This is a crowd favorite on cold winter nights.
Equipment
Ingredients
- 3 tbsp extra virgin olive oil
- 1 leek chopped including green parts
- ¼ tsp dried tarragon
- 1 fennel bulb peeled, cored, and chopped
- pinch salt and pepper
- 1 lb sweet Italian sausage casings removed and crumbled
- ½ cup white wine
- ¾ cup chicken stock
- 1 lb Gemelli pasta
- 2 tbsp fresh parsley
- 1 cup parmesan cheese shredded
Instructions
- In a Dutch oven, heat the olive oil over medium heat.3 tbsp extra virgin olive oil
- Add the leek and fennel and sauté for 5 minutes.1 leek, 1 fennel bulb
- Add the salt and pepper.pinch salt and pepper
- Add the crumbled sausage and saute for 5 minutes.1 lb sweet Italian sausage
- Add the wine, chicken stock, and tarragon.½ cup white wine, ¾ cup chicken stock, ¼ tsp dried tarragon
- Bring to a simmer, then lower the heat and cook with the lid on about 30 minutes, stirring frequently.
- Meanwhile, bring salted water to a boil, add the pasta and cook until al dente.1 lb Gemelli pasta
- Strain the pasta and add to the Dutch oven with the sausage and fennel.
- Remove from heat, adjust salt and pepper.
- Add fresh parsley.2 tbsp fresh parsley
- Add parmesan cheese.1 cup parmesan cheese
- Serve garnished with fennel and pink peppercorns (optional)
Notes
Pink Peppercorns are my new favorite ingredient! It's very trendy on the cooking shows and grow plentifully here in San Diego where I live.
They add a pop of mild flavor and color. Try them on a goat cheese crostini.
I keep all my peppercorns in a small mortar with a pestle. This way I can crack them up fresh as needed. Mortar and pestle sets are cheaper than pepper grinders and they don't jam or break.
Nutrition
Calories: 712kcalCarbohydrates: 63gProtein: 28gFat: 36gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gCholesterol: 69mgSodium: 858mgPotassium: 613mgFiber: 4gSugar: 5gVitamin A: 546IUVitamin C: 10mgCalcium: 261mgIron: 3mg
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