Fennel-Tomato Linguine With Pecorino Ginepro Recipe

Name: Fennel-Tomato Linguine With Pecorino Ginepro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces sausage casing turkey Italian, removed; 2 teaspoons olive oil divided; 4 garlic gloves, minced; 2 jalapeno peppers seeds and stems removed, minced, more if you're like me and wa; 2 fennel bulbs large, stalks removed, cut into thin wedges, about 16; 2 cups reduced sodium chicken broth; 4 tablespoons Italian parsley chopped, divided; 1 tablespoon fresh oregano chopped; 2 tablespoons lemon juice; 1 1/2 teaspoons fennel seed crushed, you get the most flavor if you buy them whole and crush them yourself; 1 pound whole wheat linguine; 1 cup grated pecorino Ginepro, you can use Pecorino Romano or Parm

Servings: persons

8 ounces sausage casing turkey Italian, removed
2 teaspoons olive oil divided
4 garlic gloves, minced
2 jalapeno peppers seeds and stems removed, minced, more if you're like me and wa
2 fennel bulbs large, stalks removed, cut into thin wedges, about 16
2 cups reduced sodium chicken broth
4 tablespoons Italian parsley chopped, divided
1 tablespoon fresh oregano chopped
2 tablespoons lemon juice
1 1/2 teaspoons fennel seed crushed, you get the most flavor if you buy them whole and crush them yourself
1 pound whole wheat linguine
1 cup grated pecorino Ginepro, you can use Pecorino Romano or Parm

1
In a large skillet, saute and break up Italian sausage in 1 teaspoon olive oil over medium-high heat until browned. Using a slotted spoon, transfer to paper towel and set aside.
2
In the same skillet, add garlic and jalapeno, saute for about 1 minute. Add fennel and saute until it begins to brown, about 5 minutes.
3
Add broth, tomatoes, lemon juice, oregano and half the parsley. Bring to a boil, reduce heat to low, cover and let simmer until the fennel is tender, about 20 minutes.
4
Meanwhile, prepare pasta according to package directions. Two minutes before al dente, remove from heat and strain, but do not rinse, set aside.
5
When the fennel is tender, pour mixture into pasta pot, add pasta and sausage and continue to cook until linguine is al dente and has soaked up much of the sauce, about 2 to 3 minutes.
6
Plate pasta and top with cheese and remaining parsley.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces sausage casing turkey Italian, removed, 2 teaspoons olive oil divided, 4 garlic gloves, minced, 2 jalapeno peppers seeds and stems removed, minced, more if you're like me and wa, and more.

Yes, Fennel-Tomato Linguine With Pecorino Ginepro falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fennel-Tomato Linguine With Pecorino Ginepro

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions