One-Pot Fennel And Sausage Pasta
1 lb hot italian sausage (455 g)
1 large onion, sliced thin
5 cloves garlic, sliced
1 fennel bulb, sliced thin
1 tablespoon dried oregano
salt, to taste
pepper, to taste
6 oz tomato paste (170 g)
14 ½ oz canned chopped tomato (410 g)
1 lb orecchiette pasta (455 g), cooked
½ cup shaved paresan cheese (55 g)
1 cup mozzarella pearl (115 g)
How to Make It
Add the sausage to a large pot on medium high. Cook until browned. Remove temporarily from the pot.
Add sliced fennel, onion, garlic, oregano, salt and pepper. Cook until the onions and fennel are golden and caramelized.
Add the tomato paste, chopped tomatoes, and meat. Stir and cook until the tomato paste has darkened and is aromatic.
Bring to a boil, reduce to simmer, and cook until the sauce thickens slightly.
Add the cooked pasta, the grated parmesan, and the mozzarella pearls. Stir until well combined and heated through.
Garnish with fennel fronds, (the green leaves of the fennel bulb).
Dry Measuring Cups
One-Pot or Pan
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