Caramelized Fennel & Sausage Pasta
with Chopped Pistachios
Cooking time
15 minutes
Servings
2/4
Calories
870 /serving
Linger over the sweet softness of caramelized fennel. The anise-flavoured bulb is thinly sliced and tossed into a pan with crumbled pork sausage meat, for a full-on Italian feast. Chopped pistachios cleverly add texture as they tumble around chubby tubes of rigatoni.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 1 Fennel bulb
- 2 Garlic cloves
- 225g Rigatoni
- 25g Chopped pistachios
- 30ml Vegetable demi-glace
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk • Pistachios • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Strainer
Salt
2 or 4 tbsp Butter
Total Fat
31 g
Saturated Fat
11 g
Sodium
1790 mg
Total Carb
110 g
Sugars
14 g
Protein
45 g
Fibre
11 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 11 min., until al dente.
- Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Start the sausage meat
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the sausage meat and cook, breaking up the meat, 3 to 5 min., until partially cooked.
Mise en place
- Meanwhile, halve and core the fennel bulb lengthwise; thinly slice crosswise.
- Mince the garlic.
Cook the fennel & finish the sausage meat
- To the pan, add the fennel, garlic, pistachios (roughly chop before adding) and spices.
- Cook, stirring often, 5 to 7 min., until the fennel begins to caramelize and the sausage meat* is cooked through.
Combine the pasta & serve
- To the pan, add the pasta, ½ the reserved cooking water and the demi-glace.
- Cook, stirring often, 1 to 3 min., until the pasta is coated and combined.
- Add 2 tbsp butter (double for 4 portions); stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- Divide the pasta between your bowls. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
