Sunday, April 2, 2017


Here is a recipe that includes Italian sausages, fennel and sun-dried tomatoes. Farfalle  (pronounced far-fa-lay) translates to "butterflies". 

3 T avocado oil or extra-light olive oil, divided
5 links mild or hot Italian sausages
1 sweet onion, cut in half and thinly sliced
1 bulb fennel, trimmed and thinly sliced

2 t sea salt
1 lb farfalle pasta

4 cloves garlic, pressed or minced
1 cup oil-packed sun-dried tomatoes, drained and sliced
2 T chopped fresh basil
Red pepper flakes (peperoncino) to taste
Sea salt and freshly ground black pepper
1 bunch Italian parsley, trimmed and chopped
½ cup freshly grated Pecorino-Romano cheese

In a large skillet, heat 1 tablespoon of the oil and fry the sausages for about 20 minutes over medium-low heat until brown on all sides.  
Remove to a cutting board and discard grease. 

Wipe out skillet with paper towels or use another clean skillet.
Add the rest of the oil and cook the onion and fennel over low heat, for about 15 minutes, stirring often.

While the onion and fennel are cooking, bring a large pot of water to a boil and add the salt. Boil the pasta for 10 to 12 minutes, until al dente.
Save 2 cups of the pasta water and set aside. Drain pasta and set aside.

Add the garlic to the skillet, with the onion and fennel, and cook another minute.
Slice the sausages into circles and add to the skillet along with the sun-dried tomatoes.  
Add 1 cup the pasta water and cook another 2 minutes.
Add the drained pasta and red pepper flakes.
Season to taste with salt and pepper. 
Heat through and then add the parsley and grated cheese.
Toss to combine and add more pasta water, if needed.

Spoon into 4 warm pasta bowls and serve with extra cheese at the table.

Serves 4

No comments:

Post a Comment