Pasta with sausages and fennel
A pasta dish in a thick sauce made from sautéed sausages and fennel.
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
Nutrition
per serving- kcal
- 730
- Protein
- 36 g
- Fat
- 17 g
Ingredients
for 4 servings- fennel1 pcs
- onion1 pcs
- olive oil15 ml
- sausages for frying450 g
- dry white wine120 ml
- tomato sauce480 ml
- pasta450 g
- saltto taste
- black pepperto taste
Method
7 stepsPrepare the fennel: trim the stalks, save some fronds for garnish, and finely chop the bulb.
In a pan with heated oil, sauté the chopped fennel and onion until golden brown.
Add the sausage meat, removed from the casings, and cook, breaking up the lumps with a spatula, until the meat changes color.
Pour in the wine and simmer until the liquid volume is reduced by half.
Add the tomato sauce and cook over low heat for about 10 minutes until thickened.
Meanwhile, boil the pasta in salted water until al dente.
Drain the pasta, mix with the sauce, and sprinkle with chopped fennel fronds before serving.