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Servings:

Fennel and Sausage Fettuccini

I see fennel all the time at my local farmer’s markets, so I end up using it quite a bit. If you’re a fennel newbie, this is the recipe for you.

Total Time

30min

5.0

4 Ratings

Author: Bon AIPpetit

Servings:

Ingredients

•

Fennel Bulbs

•

Small Onion

•

4 cloves

Garlic

•

2 Tbsp

Clarified Butter

•

to taste

Salt

•

to taste

Ground Black Pepper

•

1 Tbsp

Smoked Paprika

•

1/2 tsp

Dried Sage

•

to taste

Sweet Italian Sausage Links

•

1 lb

Fettuccine

•

1/2 cup

Chicken Broth

•

1/2 cup

White Wine

•

to taste

Fresh Parsley , chopped

•

to taste

Grated Parmesan Cheese

Cooking Instructions

Remove the casings from the Sweet Italian Sausage Links (to taste) and crumble. Chop the Onion (1) , Garlic (4 cloves) , and Fresh Parsley (to taste) . Halve and slice the Fennel Bulbs (2) . Cook the Fettuccine (1 lb) based on package directions.

While fettuccine is cooking, add Clarified Butter (2 Tbsp) to a saute pan over medium heat. Add the sliced fennel, onion and garlic. Saute until soft.

Add Dried Sage (1/2 tsp) , Smoked Paprika (1 Tbsp) , Salt (to taste) and Ground Black Pepper (to taste) . Stir to combine. Next, add the crumbled italian sausage, and cook for 5 minutes, or until browned.

Add Chicken Broth (1/2 cup) and White Wine (1/2 cup) then cook for another 5 minutes, or until thickened and sausage is cooked through.

Add cooked fettuccine to a large bowl, and pour the sauce over it. Toss to combine.

Serve with parsley and Grated Parmesan Cheese (to taste) . Enjoy!

Nutrition Per Serving

CALORIES

529

FAT

9.3 g

PROTEIN

15.6 g

CARBS

93.7 g