Best 3 One Pot Fennel And Sausage Pasta Recipe By Tasty Recipes
Indulge in a symphony of flavors with our One-Pot Fennel and Sausage Pasta, a culinary masterpiece that seamlessly blends bold Italian flavors with the convenience of one-pot cooking. This delectable dish features succulent Italian sausage, aromatic fennel, and a medley of colorful vegetables, all simmered in a rich tomato sauce. Served over al dente pasta, this hearty and flavorful meal is sure to satisfy your cravings and become a family favorite.
Alongside the main recipe, we present a collection of equally enticing pasta dishes that cater to diverse tastes and dietary preferences. From the classic One-Pot Creamy Pesto Pasta, a symphony of creamy pesto sauce, tender chicken, and vibrant vegetables, to the One-Pot Vegan Pasta with Sun-Dried Tomatoes and Spinach, a vibrant and flavorful plant-based delight, our selection offers something for every pasta lover.
For those seeking a spicy kick, the One-Pot Spicy Sausage and Peppers Pasta delivers a flavorful punch with its combination of spicy sausage, bell peppers, and a zesty tomato sauce. And for a lighter and refreshing option, the One-Pot Lemon Ricotta Pasta will tantalize your taste buds with its bright lemon flavor, creamy ricotta cheese, and the freshness of asparagus and peas.
Each recipe is carefully crafted to ensure ease of preparation and maximum flavor. With step-by-step instructions and a comprehensive list of ingredients, cooking these one-pot pasta dishes becomes a breeze. Whether you're a seasoned home cook or a beginner in the kitchen, our recipes guarantee a delicious and satisfying pasta experience that will leave you craving more.
RIGATONI WITH SAUSAGE & FENNEL
Steps:
- Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
- Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.
ONE-POT FENNEL AND SAUSAGE PASTA RECIPE BY TASTY
Here's what you need: hot italian sausage, large onion, garlic, fennel bulb, dried oregano, salt, pepper, tomato paste, canned chopped tomato, orecchiette pasta, shaved paresan cheese, mozzarella pearl
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 12
Steps:
- Add the sausage to a large pot on medium high. Cook until browned. Remove temporarily from the pot.
- Add sliced fennel, onion, garlic, oregano, salt and pepper. Cook until the onions and fennel are golden and caramelized.
- Add the tomato paste, chopped tomatoes, and meat. Stir and cook until the tomato paste has darkened and is aromatic.
- Bring to a boil, reduce to simmer, and cook until the sauce thickens slightly.
- Add the cooked pasta, the grated parmesan, and the mozzarella pearls. Stir until well combined and heated through.
- Garnish with fennel fronds, (the green leaves of the fennel bulb).
- Enjoy!
Nutrition Facts : Calories 507 calories, Carbohydrate 55 grams, Fat 21 grams, Fiber 4 grams, Protein 24 grams, Sugar 8 grams
ONE-POT PASTA WITH SAUSAGE AND SPINACH
This is the one-pot recipe to make when chopping an onion feels like too much work. Cooking the pasta in a combination of passata (puréed raw tomatoes) and water seasoned with cumin and red-pepper flakes infuses it with flavor all the way through. Cumin adds a subtle earthiness to the dish, but you can also use the same seasonings as those in the sausage you've chosen, like dried oregano, thyme, basil, paprika, fennel seeds or garlic. (Check the ingredients list on the package, if you're not sure.) Baby arugula, kale or other leafy greens could be substituted for the spinach, just make sure to tear or cut them into small, bite-size pieces. To make a vegetarian version, you could use mushrooms in place of the sausage at the start of the recipe, then continue with the rest.
Provided by Yasmin Fahr
Categories dinner, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a 12-inch, deep skillet with a tight-fitting lid or a Dutch oven over medium-high until shimmering. Use your hands to pull the sausages apart into small pieces; add to the skillet and cook untouched for 1 minute.
- Continue to cook for another 4 to 6 minutes, stirring at 1-minute intervals and breaking up the sausage into 1/2-inch chunks, until browned and crispy on the outside with no pink remaining. If you have more than 1 tablespoon of fat in the pan, drain the excess.
- Carefully pour in the passata (it may splatter), then add the cumin, red-pepper flakes and 2 cups water, stirring to combine. Season with salt and increase the heat to bring to a boil.
- Add the pasta, coating it with the liquid. (It won't be fully submerged, and that's OK.) Adjust the heat to maintain an active simmer with small bubbles forming on the surface. Cover and let cook, stirring every few minutes to make sure nothing is sticking at the bottom of the pan, until the pasta is al dente, about 1 minute less than the package instructions. If the pasta is still hard at this point, add a few tablespoons of warm water at a time and cook until just al dente. Depending on your pasta size and shape, you may need to add several tablespoons of water.
- When the pasta is just al dente, reduce the heat to low and season to taste with salt. Stir in the spinach in batches, and cook, uncovered, until most of the spinach is wilted, about 1 minute more. (It will continue to wilt in the heat of the pasta after you serve it.) If the pasta seems too dry, add 1 tablespoon warm water at a time until it reaches your desired consistency.
- Divide pasta among serving bowls and top with Parmesan.
Tips:
- Use good quality Italian sausage for the best flavor. If you can't find Italian sausage, you can substitute another type of sausage, such as bratwurst or chorizo.
- If you don't have a Dutch oven, you can use a large pot or skillet instead. Just make sure that it's large enough to hold all of the ingredients.
- Be sure to slice the sausage thinly so that it cooks evenly. You can also brown the sausage in a separate pan before adding it to the pasta.
- If you like your pasta al dente, cook it for a minute or two less than the package directions. You can also add a little bit of pasta water to the sauce to make it more creamy.
- Garnish the pasta with grated Parmesan cheese and chopped parsley before serving.
Conclusion:
This one-pot fennel and sausage pasta is a quick and easy meal that's perfect for a weeknight dinner. It's also a great way to use up leftover sausage. The fennel adds a subtle sweetness to the dish, and the Parmesan cheese and parsley add a touch of richness and freshness. This pasta is sure to be a hit with the whole family.
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