Pasta with Sausage and Fennel Fronds
Servings: 4
Ingredients
- ¼ cup olive oil (or safflower oil for low salicylates)
- 1 lb hot Italian sausage, crumbled
- 8 cloves garlic, minced
- 1 cup finely chopped fennel fronds
- 1 lb bowtie pasta
- ¼ cup pasta cooking water
- ¾ cup finely grated parmesan-romano cheese blend
- ground pepper to taste (omit if salicylate sensitive)
Instructions
- Bring a large pot of salted water to a boil.
- Add the olive oil and sausage to a large nonstick skillet. Heat over medium-high heat and cook for 8-10 minutes until browned. Take care to break up the sausage into small pieces with your spatula.
- Meanwhile, cook the pasta in the boiling water according to package directions, usually about 10 minutes.
- Add the garlic and fennel fronds to the sausage and cook for 3-5 minutes more until garlic is fragrant. Then reduce the heat to low.
- Reserve ¼ cup of pasta cooking water and drain the rest of the pasta.
- Add the cooking water and pasta to the skillet and stir to combine. Sprinkle on the cheese and toss again to combine.
- Season with pepper and serve (with additional cheese if desired).