Pasta With Sausage and Fennel Ragu

• 份量: 6 servings
• 活動時間: 45 minutes
• 總時間: 45 minutes

食材

1 tablespoon extra-virgin olive oil, plus more for serving

1 pound bulk hot or sweet Italian sausage

1 medium fennel bulb (8 ounces), trimmed, halved, cored and cut into medium dice

4 garlic cloves, coarsely chopped

1 teaspoon fine salt, plus more to taste

1 chicken or vegetable bouillon cube (optional)

3 tablespoons tomato paste

4 cups water

1 pound short dried pasta, such as farfalle, penne, ziti or shell

1/4 cup minced pickled hot cherry peppers, with 2 tablespoons of their liquid

1/2 cup heavy cream

Grated pecorino Romano cheese, for serving

步驟

In a medium Dutch oven or heavy-bottomed pot over medium-high heat, heat the oil until shimmering. Add the sausage and cook without moving until deep brown, 5 to 7 minutes, then break up the sausage into bite-size pieces. (A few larger chunks are fine.) Reduce the heat to medium-low, add the fennel, garlic and salt, and cook until golden, 7 to 10 minutes more.

Add the bouillon cube, if using, and tomato paste and cook, stirring occasionally, until the paste darkens slightly, about 2 minutes. Stir in the water, 1 cup at a time, scraping up any bits on the bottom of the pot with each addition. Bring to a simmer, add in the pasta and cook, stirring occasionally, according to the box instructions for al dente, about 10 minutes. As the pasta cooks, taste the sauce and season with salt, as desired. Turn off the heat and cover the pot (still on the burner) for 5 minutes to help the pasta absorb the flavorful liquid.

Stir in the cherry peppers, with their liquid, and heavy cream, mixing until well combined. Serve family-style, or divide among individual plates, topping with a generous dusting of freshly grated pecorino Romano and a drizzle of olive oil.

營養

• 每份大小: Per serving (1 2/3 cups)
• 卡路里: 611
• 總脂肪: 29 g
• 飽和脂肪: 12 g
• 膽固醇: 75 mg
• 鈉: 890 mg
• 總碳水化合物: 65 g
• 膳食纖維: 4 g
• 總糖: 6 g
• 蛋白質: 22 g