Saturday, May 22, 2010

recipe | gemelli with fennel and hot sausage

gemelli with fennel and hot sausage

serves 4

3/4 lb hot italian sausage links, cut into 1/2 inch pieces OR just ground hot italian sausage
1 large bulb fennel, cut into strips
1 large onion, sliced
3 carrots, sliced on an angle
2 tablespoons extra virgin olive oil
salt and pepper
1 lb gemelli pasta (i used fusilli)
1/4 cup chopped flat-leaf parsley

1. preheat the oven to 425˚. on a baking sheet, toss the sausage, fennel, onion, and carrots with the olive oil; season with salt and pepper. cook until the vegetables are tender, about 30 minutes.

2. meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain, reserving 1/3 cup of the pasta water. transfer the pasta to a large bowl.

3. add the sausage-vegetable mixture to the pasta. add the reserved pasta cooking water to the baking sheet, scraping up any browned bits; transfer to the pasta mixture. toss in the parsley; season with salt and pepper.