The subtle sweetness from the fennel really shines through in this dish giving it a complex flavor profile you will love! It’s a super easy dish that is sure to please 🙂
Prep Time: 10 min
Cook Time: 10 min
Serves: 2-3
Ingredients:
- 1 lb Fresh italian sausage, ground
- 1/4 C. Fennel bulb, diced
- 1 Shallot, diced
- 1/2 C. Porcini mushrooms
- 1 Package Buitoni linguine (or you can make your own).
- 1/4 C. Freshly grated romano cheese.
- 1 tsp Olive oil
- Sea salt and fresh pepper
- OPTIONAL : 1/2 C light sour cream if you want a creamier feel
Instructions:
- Chop produce (Fennel and Shallot) leave mushrooms whole and if they are dry, rehydrate them by following the instructions on the package.
- Heat large skillet to medium high and bring a medium pot of salted water to a boil.
- Cook sausage in large skillet with the fennel, mushrooms, and shallots until sausage is cooked thoroughly. Turn off burner. This is where you would add sour cream if you decide to do so- it’s good both ways…
- Add fresh pasta to boiling water for designated time of package (if it’s fresh its should be around 3 min).
- Once pasta is done, drain and toss in tsp of olive oil then add to the sausage mixture and toss throughly until all is mixed well.
- Serve onto plates and top with Romano cheese! You can serve with a green and bread if desired.
Enjoy!
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I actually tried something similar to this just this weekend and it was really good. I can’t wait to try your recipe as well. Thanks!
It’s so good, also if you like it creamier, you can add some sour cream or a dash of heavy cream 🙂 Let me know what you think when you try it! Thanks for checking out my blog 🙂
You forgot the mushrooms. When and where do they go in? I presume… but you left that step/ingredient out of the final preparation.
Sorry just corrected it, thanks for noticing!