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Fennel, Leek and Sweet Sausage Pasta


  • Author: Afoodieaffair

Description

Although this dish looks bland because of its colors, don’t let that fool you.


Ingredients

Scale

5 tablespoons extra virgin olive oil, plus more for drizzling
4 leeks, white part only, rinsed and thinly sliced
2 fennel bulbs, trimmed, cored and thinly sliced
1/2 teaspoon fennel seeds, ground in a mortar or fennel pollen
Salt and freshly ground pepper
3/4 cup dry white wine
3/4 cup chicken stock
1 lb sweet Italian pork sausage, casings removed, broken into pieces
Splash of sherry vinegar
1 lb dried fusilli
Leaves from 6 large fresh tarragon sprigs, coarsely chopped
Handful of fresh flat-leaf Italian parsley leaves, coarsely chopped
1 cup freshly grated Parmesan cheese


Instructions

In a Dutch oven over medium heat, heat 3 tablespoons of the oil. Add the leeks, fennel and fennel seeds or pollen, season with salt and pepper, and sauté until the vegetables begin to soften, about 5 minutes. Add the wine and cook until reduced by half. Add the stock, cover and cook until the vegetables are tender, about 10 minutes.

Bring a large pot of water to a boil.

Meanwhile, in a heavy frying pan over high heat, heat the remaining 2 tablespoons oil. Add the sausage, breaking it up with a spoon. Cook until well browned, then season with salt and pepper to taste. Pour off most of the fat and add a splash of sherry vinegar.

Generously salt the boiling water, add the pasta and cook until al dente. Save a cup of the pasta water and drain.

Meanwhile, add the sausage to the pot with the vegetables and simmer for 1-2 minutes to meld the flavors. You should have some liquid left in the pot to form a sauce. If not, add a little of the pasta water the pasta was cooked in or more chicken stock. Adjust the seasoning and add a drizzle of olive oil.

Put the pasta in a warmed large, shallow bowl. Add the tarragon, parsley and about 1/2 cup of the cheese. Toss. Add more cheese id desired.

Notes

Make sure you use freshly grated Parmesan cheese, preferably aged. There is no substitute.