WHY THIS RECIPE WORKS: Fennel is a traditional and classic flavoring for Italian sausage, usually in the form of fennel seeds in the sausage mixture. Here, we upped the ante by sautéing fresh fennel slices, plenty of garlic, and a not-shy amount of red pepper flakes in the fat left in the pan from cooking the sweet sausage. The sauce had such bold flavor that we decided to put it over whole-wheat pasta, which has a distinctively full, nutty flavor and a firmer texture than regular spaghetti. Starch from the pasta cooking water thickened the sauce nicely and helped it cling to the spaghetti. Pine nuts contributed nutty crunch to the dish, and a sprinkling of freshly grated Pecorino Romano at the end added a salty tang to this hearty pasta dish that’s quick enough for any weeknight.
Serves: 4 to 6
Total time: 35 minutes
INGREDIENTS:
- 8 ounces sweet Italian sausage, casings removed
- 1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
- Salt
- ¼ cup extra-virgin olive oil
- 6 garlic cloves, minced
- ½ teaspoon red pepper flakes
- ½ cup pine nuts, toasted and chopped
- ½ cup chopped fresh basil
- 2 tablespoons lemon juice
- 1 pound whole-wheat spaghetti
- Pecorino Romano cheese
INSTRUCTIONS:
- Cook sausage in 12-inch nonstick skillet over medium-high heat, breaking up any large pieces with wooden spoon, until well browned, about 5 minutes. Using slotted spoon, transfer sausage to paper towel– lined plate.
- Add fennel and ¼ teaspoon salt to fat left in skillet and cook over medium heat until softened, about 5 minutes. Add oil, garlic, pepper flakes, and ½ teaspoon salt to skillet and cook until fragrant, about 30
seconds. Off heat, stir in pine nuts, basil, lemon juice, and browned sausage. - Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until tender. Reserve ¾ cup cooking water, then drain pasta and return it to pot. Add sausage mixture and reserved cooking water and toss to combine. Season with salt to taste. Serve with Pecorino.
