Fennel and Sausage Ragu Over Pasta

1. 1

   Trim stems from fennel bulb and cut away any brown spots from outer layer.

2. 2

   Chop and reserve 2 tablespoons fronds and chop bulb.

3. 3

   Saute fennel bulb and onion in oil in a 12-inch heavy skillet over moderately high heat, stirring, until beginning to brown.

4. 4

   Add sausage and cook, stirring and breaking up lumps with a fork, until no longer pink.

5. 5

   Add wine and simmer until reduced by about half, then add marinara sauce and simmer, stirring frequently, until vegetables are tender and sauce is thickened, about 10 minutes.

6. 6

   While sauce simmers, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes.

7. 7

   Drain and toss with sauce.

8. 8

   Sprinkle with reserved fennel fronds.

* Per serving · 4 servings · Values may vary.

No additional tips available.