I see fennel all the time at my local farmer’s markets so I end up using them quite a bit. They’re delicious so I don’t mind a bit. I was shocked when my parents told me during their last visit that they’d never had it. I made them a version of this recipe while they were here and they loved it! It you’re a fennel newbie this is the recipe for you.
2 fennel bulbs, halved and then sliced
1 small white onion, chopped
4 cloves of garlic, chopped
2 tablespoons clarified butter
1 tablespoon smoked paprika
1/2 teaspoon dried sage
Sweet Italian Sausage, casings removed and crumbled
1 pound fettuccine
1/2 cup chicken broth
1/2 cup white wine
Parsley, chopped (optional)
Parmesan cheese, grated (optional)
Cook the fettuccine according to the directions.
While the pasta is cooking, add butter to a sauté pan over medium heat.
Once the butter has melted add the fennel, onion and garlic. Saute the onion mixture until they are soft.
Add the salt, pepper, smoked paprika, and sage. Stir to combine and coat the onion mixture.
Next, add the sausage and cook about 5 minutes or until browned.
Add the chicken broth and wine then cook for another 5 minutes or until the sauce has thickened and the sausage is cooked through.
Add the cooked fettuccine to a large bowl.
Remove the sauce from the heat and pour over the fettuccine. Toss to combine.
Serve with parsley and Parmesan cheese.
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