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Sausage And Fennel Pasta
Bring a large pot of salted water to a boil over high heat Add 1 lb. of Farfalle and cook until al dente. Stir occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Heat olive oil over medium-high heat in a large skillet Add the sausage links and brown one side, about 3-5 minutes Turn them over and add water to cover sausages about halfway. Lower to medium heat and cover. . .
Prep Time: 00:15
Cook Time: 00:30
1 lb . farfalle pasta (bow tie pasta)
1 lb . spicy italian sausage (or mild)
1 fennel bulb diced
1/2 orange bell pepper diced
3 chopped garlic cloves (or 1 1/2 tsp of minced garlic)
1 can of fire roasted tomatoes
1/2 cup of grated parmesan
1/2 cup of red wine
2 tablespoons of butter
1 tablespoon of olive oil
handful of chopped basil and parsley
pinch of sugar
pinch of red pepper flakes (or more, depending on how spicy you like it)
1Bring a large pot of salted water to a boil over high heat
2Add 1 lb. of Farfalle and cook until al dente. Stir occasionally, 8 to 10 minutes.
3Drain and reserve about 1 cup of the pasta water.
4Heat olive oil over medium-high heat in a large skillet
5Add the sausage links and brown one side, about 3-5 minutes
6Turn them over and add water to cover sausages about halfway. Lower to medium heat and cover for 10 minutes
7Remove sausage from pan, cut up and set aside.
8In the same pan you used to brown sausage, add butter over medium high heat.
9Add onion, bell pepper, and fennel and pick up brown bits from the pan
10Add garlic, salt & pepper, and red pepper flakes
11Sauté for about 5 minutes.
12Add wine to deglaze pan [scrape up the brown bits from the bottom of the pan]
13Cook wine until it has reduced
14Add can of roasted tomatoes, Sausage, Sugar and Pasta
15Add Cheese & Basil/ Parsley
16Add some of the pasta water you reserved to make creamy [add as much as you feel is needed]
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