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
Ingredients:
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
Preparation:
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
done.
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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