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Sicilian Sausage and Fennel Pasta

Submitted by: JustRightMenus


This one's pretty interesting; we like it.

Servings: 4

Categories: Italian, pasta, sausage

From the kitchen of:

Rachael Ray: 30-MInute Meals (Lake Isle Press, 1998), page 51.


3/4 lb bulk sweet sausage

1 bulb fresh fennel, tops and outer layer trimmed away (save the tops for soup or salad)

1/2 medium white onion

3 cloves garlic

a pinch allspice

black pepper, to taste

1 cup chicken broth

1/3 cup Anisette liqueur

1 pound penne, cooked until al dente

3 TB heavy cream or half-and-half

Grated Parmesan cheese, for the table



Break up sausage in deep skillet and brown over medium heat. Cut fennel and onion into chunks and process with garlic in food processor or mince by hand.

Add fennel, onion, and garlic to pot. Sprinkle with allspice and pepper. Give the pan a good shake. Add broth.

Cover and reduce heat to low. Simmer for 10 minutes, until fennel bits are tender.

Uncover and bring heat up to medium again. Let the broth reduce by half, about 5 minutes. Douse with liqueur. Bring mixture back to a boil. Drain pasta.

Add cream to sauce and give the pan a shake. Toss immediately with the pasta.

Serve with plenty of grated cheese and extra black pepper.