Tuesday, December 2, 2008
Sausage and Fennel Penne
I love the combination of Italian sausage and fennel for a pasta sauce; it's rich, hearty and the fennel gives it a bit of texture and a good punch of flavor. I'm pretty I was first introduced to using fennel in pasta by Rachael Ray (one of her bazillion pasta episodes, but no complaints here!).
I like fennel a lot (I prefer it cooked more than raw), but it has a slight licorice taste, so some may not be as enthralled (but, try it before writing it off as nature's deranged version of Good & Plenty). I thought this pasta dish would make a tasty workweek supper that I could submit to Presto Pasta Nights! I missed last week's roundup, so was determined to make it this time around. This week, it's hosted by Ruth of Once Upon A Feast.
Best of all, I made enough sauce for lunch tomorrow and another dinner later this week. And with just half a pound of sausage!