March 12, 2011

Sausage Fennel Pasta

I'm a huge carb-aholic! But I get tired of marinara and alfredo sauce. I waste countless hours searching through magazines, cook books, and the internet for new recipes that my family will at least not run away from. And if Jordan will actually eat and, gasp, like the dish - it's in my recipe rolodex! Tonight I made one of the favorites. I found a version of the recipe years ago in Cooking Light magazine; but it has been seriously adapted to fit our collective palate.

The bases of the dish are sausage and fennel. I used the very last of our own pork bratwurst. (We are getting low on pork products and really, really need to buy piglets soon!) I don't grow fennel because it is an invasive species in our area. Very unfortunate!! Fennel is fantastic.

Sausage Fennel Pasta
Servings = 8
Time = 45 min

1 lb bratwurst
3 medium carrots, peeled
1 large onion
1 large fennel bulb
1 Tbs olive oil
1 tsp sea salt
1/4 fresh cracked black pepper
6 cups water
12 oz uncooked rotini pasta
1 bullion, chicken
asiago cheese

Preheat oven to 400 F. Place bratwurst in a large skillet over medium heat; cover. After 10, flip. When browned on all sides, cut into 1/2 inch medallions. Reduce heat to medium-low. Cook for another 5 minutes.

Meanwhile, slice carrots into 1/2 inch medallions. Slice onion into 1/2 inch strips. Remove fronds and outside tough layers from fennel. Slice into 1/2 inch strips. Toss carrots, onion and fennel with olive oil. Place on a cookie sheet. Sprinkle with sea salt and fresh cracked black pepper. Place in oven. After 10 minutes, toss veggies and place back in oven for 10 more minutes.

While veggies are cooking, bring water to boil. Add bullion and rotini. Cook for 8 minutes. Drain.

Mix bratwurst, veggies and pasta together in a large serving dish. Sprinkle with shredded asiago cheese. Serve with additional cheese. Yum, yum!

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