In an attempt to only spend my money on good tasting produce, I purchased the Capay Veggie Box check it out at Capay Organics, it comes once a week and delivers delicious veggies and fruit locally grown and perfect tasting. A new veggie came upon me in the experiment: fennel bulbs. Fennel grows like a weed in Frisco and smells and taste of licorice. I have never dabbled in eating the weed. With a little inspiration from , I have rendered a licorice tasting vegetable into an edible delight.
Penne Pasta with Fennel & Sausage:
1 bag penne pasta
3/4 lb. italian sausage
3/4 lb. fennel bulb, chopped fine and thin
1/4 of an onion, chopped fine
2 cloves garlic, chopped fine
1/4 cup red wine, I used Syrah
1/2 cup chicken stock
Salt and pepper to taste
red pepper flakes
1/4 cup heavy cream
In a large skillet, brown italian sausage on medium-low heat, add onion and continue to brown about ten minutes total. Add garlic once sausage is browned, cook for one minute. Stir in wine, fennel, chicken stock, and cook until fennel is tender about 10 minutes. Season with salt, pepper, and red pepper
While your making the sauce, begin to heat up a large pot of boiling water for the pasta. Once water boils, cook pasta until al dente and drain, should be about 8-10 minutes. Once pasta is ready, stir pasta and heavy cream into sauce, mixing and coating pasta in sauce. Serve hot.
I also steamed some broccoli for about 5 minutes and served it with the pasta.