Thursday, April 11, 2013

Fettuccine With Italian Sausage and Fennel

Fettuccine With Italian Sausage and Fennel
Picture from: bestestrecipes
Image Credit: Maria

Fettuccine With Italian Sausage and Fennel

“The sweetness of the onions and peppers is truly incredible. This dish is a true comfort food and the combination of fennel with sausage can't be beat!” Maria


5 Italian sausage links

2 teaspoons fennel seeds

1 pounds fettuccine pasta

1 large yellow onion, thinly sliced

1 tablespoon olive oil

1 yellow bell pepper, sliced thinly lengthwise

1 red bell pepper, sliced thinly lengthwise

1 teaspoon oregano

1 package pre-sliced mushrooms

Salt and pepper to taste

1 cup chicken stock

1 cup Mozzarella cheese

½ cup Parmesan cheese


Take the sausage out of the casings.

 Add to a pan with the fennel seeds.

Brown sausage and fennel over medium heat, breaking up the bigger chunks, until the meat is 

Take the mixture out of the pan and set it aside.

Boil water in a large pot and cook the fettuccine according to the package directions.

When the fettuccini it is done, drain it reserving ¼ cup of the pasta liquid.

In the meantime the pasta is cooking, sauté the onions in 1 tablespoon olive oil over medium-
high heat.

After 2 minutes, add the sliced bell peppers.

Sprinkle the mixture with oregano and sauté again until the onion is translucent and the peppers 
are soft.

Add the sliced mushrooms to the mixture and continue cooking until the mushrooms have 
released their liquid and soften.

Add salt and pepper.

Add chicken stock to the mixture.

When the stock is simmering adds the sausage and cook until it is warmed through.

Combine the cooked pasta, pasta liquid and sausage and vegetable mixture in the pasta pot 
and stir to combine well.

Add mozzarella and parmesan cheese.

Stir everything to combine.

Serve hot.

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