Penne with Sausage and Fennel Recipe

Name: Penne with Sausage and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, finely chopped; 1 small carrot, finely chopped; 1 small celery rib, finely chopped; 1 tablespoon chopped sage; One 35-ounce can peeled Italian tomatoes, chopped; 1 teaspoon tomato paste; 2 tablespoons chopped basil; Salt and freshly ground pepper; 1/2 pound Italian sweet sausage, pricked with a fork; 1 large fennel bulb (1 1/2 pounds)halved lengthwise, cored and sliced crosswise, fronds chopped; 1 pound penne; 1 tablespoon chopped parsley; 2 tablespoons freshly grated Pecorino Romano cheese, plus more for serving

Servings: persons

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 small carrot, finely chopped
1 small celery rib, finely chopped
1 tablespoon chopped sage
One 35-ounce can peeled Italian tomatoes, chopped
1 teaspoon tomato paste
2 tablespoons chopped basil
Salt and freshly ground pepper
1/2 pound Italian sweet sausage, pricked with a fork
1 large fennel bulb (1 1/2 pounds)halved lengthwise, cored and sliced crosswise, fronds chopped
1 pound penne
1 tablespoon chopped parsley
2 tablespoons freshly grated Pecorino Romano cheese, plus more for serving

1
Heat the olive oil in a medium saucepan.
2
Add the onion, carrot, celery and sage and cook over low heat until the onion is softened but not browned, about 10 minutes.
3
Add the tomatoes, tomato paste and 1 tablespoon of basil and season with salt and pepper.
4
Cover and cook for 30 minutes.
5
In a medium saucepan of water, simmer the sausage over moderate heat until cooked through, about 8 minutes.
6
Drain, cut into 1/4-inch rounds and add to the tomato sauce.
7
Cook the fennel slices in a large pot of boiling salted water until just tender, about 3 minutes.
8
Using a slotted spoon, transfer them to the tomato sauce.
9
Add the penne to the boiling water and cook, stirring occasionally, until al dente; drain and return to the pot.
10
Add the tomato sauce, parsley and the fennel fronds and toss.
11
Add the 2 tablespoons of cheese and the remaining 1 tablespoon of basil and toss again.
12
Transfer the pasta to a warmed bowl and serve with the additional cheese.

116

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 medium onion, finely chopped, 1 small carrot, finely chopped, 1 small celery rib, finely chopped, and more.

Yes, Penne with Sausage and Fennel 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.

Penne with Sausage and Fennel

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