• 2 cups shredded fontina cheese • 1 cup tomato sauce Cook pasta according to package directions. For this recipe, I’ve swapped the broccoli rabe for a rich fennel component, which adds a distinctive flavor profile to the pasta dish. 2. For the fennel: Place an oven rack in the center of the oven and preheat to 400 degrees F. Toss the fennel, oil, salt and pepper in a baking sheet, and arrange in an even layer. In a frying pan, heat 1 tablespoon of oil over medium heat. Cook the pasta in a pan of boiling water according to packet instructions. Orecchiette pasta, the “little ears” that are typical of the Apulia region in Italy’s heel, is frequently prepared with sausage and broccoli rabe. Add stock and crème fraiche or mascarpone; reduce heat to a simmer. Stir thoroughly so the vegetables are coated with the sausage fat. Hi, thanks for stopping by. Bring a large pot of salted water to a boil. Opt out or, large fennel bulb, trimmed, cored and chopped (about 2 cups), fronds reserved, tablespoons finely chopped flat-leaf parsley leaves. From "One Pot of the Day: 365 Recipes for Every Day of the Year". don't have an online Remove the casings from the Sweet Italian Sausages (to taste) and crumble. • Salt and freshly ground black pepper to taste 4 Add tomatoes and cooked sausage to vegetables. Stir and continue heating gently. Reserve 1/2 cup starchy, salty water before draining pasta. Bake until top is golden brown and sauce is bubbling around edges, 10 to 15 minutes. The following excerpt is McMillan's Baked Rigatoni With Fennel, Sausage and Peperonata. Remove sausages to a cutting board. Remove from pan and add to pasta. Add bell peppers and a pinch each of salt and black pepper. Slice the bulb in half lengthwise, remove core then slice each half in ¼-inch-thick lengthwise slices. Halve and slice the Fennel Bulbs (2). David Malosh for The New York Times. Heat a cast-iron pan over medium heat. • 2 tablespoons extra virgin olive oil, divided, plus more for greasing Cook on a medium heat for around 10 minutes, or until golden and crispy, breaking it apart with a wooden spoon as you go. • 3⁄4 pound sweet Italian sausage, casings removed, crumbled NYT Cooking is a subscription service of The New York Times. • 1 pound rigatoni Cook, stirring occasionally, until bell peppers are slightly tender, 3 to 4 minutes. Heat remaining 1 tablespoon oil in pan. Cut out the core section from each piece of … When the pasta is done, reserve another 1/2 cup pasta water. A touch of cream finishes the dish and rounds out the tangy tomato sauce. Add fennel seeds to the pan, cook until fragrant, then add fresh fennel, onion and garlic. 3. Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Sauté until translucent and just starting to color, 10 to 15 minutes. While the pasta is cooking, remove the sausage from its casing and break the meat up a bit with your fingers. Featured in: Add 1/2 cup pasta water. Add sausage and mushrooms to the onions and fennel, and reheat through. Add the sausages and cook, turning frequently, until browned and cooked through, about 15 minutes. Add the pasta and cook until al dente, 13 to 15 minutes. Cook the Fettuccine (1 lb) based on package directions. Cook over medium heat until fragrant, 2 to 3 minutes. One dish is all you need to make this crowd-pleasing baked rigatoni. Baked Rigatoni with Fennel, Sausage and Peperonata (7) ... Fettuccine with Crab and Fennel (1) Fettuccine with Peas, Ricotta and Prosciutto ... Fresh Pappardelle with Sausage, Fennel and Ricotta (7) Fresh Pasta (6) Fresh Pasta Primavera (1) Fresh Pasta with Prawns and Lemon Oil Add the fennel quarters, and simmer until they just begin to become tender, about 5 to 7 minutes. 6. Continue cooking until vinegar has reduced to syrup, 1 to 2 minutes. Heat a large pot of generously salted water over high heat. • 1 1⁄2 cups heavy cream Roughly chop the sausages and put into a large non-stick pan with the onion. Preheat the oven to 180°C/350°F/gas 4. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. At GRIT, we have a tradition of respecting the land that sustains rural America. Cool slightly and serve. 5. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only). Giving Rosso Di Montalcino A Second Look. Meanwhile heat a non-stick frying pan and toast the fennel seeds for a minute or so to bring out their flavour. Heat oil in a 3-quart sauté pan on medium-low. Roast until golden and … Add the sausages and cook, turning frequently, until browned and cooked through, about 15 minutes. Bring a large pot of salted water to a boil. Cut a slit into each sausage and squeeze the meat out into a large ovenproof pan with a little olive oil. And as an alternative to tossing the ingredients together before serving, it can be placed in an ovenproof casserole and baked, shingled generously with shards of pecorino on top. Showing 1-12 of 25 recipes Season with salt. account? Add wine and let it evaporate. Add sugar and vinegar. Cook the pasta according to the packet instructions. 1 1/2 cups chopped yellow onion about half of a large onion It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Survival Skills, Garden Planning, Seed Saving, Food Preservation, Natural Health — Dozens of courses, 100+ workshops, and interactive Q&As. Sweet Italian sausage, colorful peppers, and fragrant fennel add heft to this one-pan baked pasta. 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