Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 1 lb Warm Italian sausages, cut into 1/2-inch pcs
- 3 Tbsp. Extra virgin olive oil
- 1 x Fennel bulb trimmed, cored, and cut into 1/2-inch-wide julienne strips
- 5 c. Marinara Sauce, (see recipe below)
- 1/2 tsp Coarsely grnd black pepper
- 1 tsp Crushed red pepper flakes or possibly to taste
- Â Â Salt to taste
- 1 lb Dry penne pasta
- 1 c. Pitted Kalamata olives, coarsely minced
- 1 c. Fresh basil leaves, slivered
- Â Â Freshly grated Parmesan cheese, for serving
Direcciones
- 1.Place the sausage pcs in a large nonstick skillet over medium heat.
- Cook till browned and cooked through, 30 min, stirring occasionally.
- Remove with a slotted spoon and drain on paper towels. Throw away the fat and wipe the skillet clean.
- 2.Heat 2 Tbsp. oil in the skillet over medium heat. Add in the fennel and cook, stirring, for 15 min. Return the sausage to the pan.
- 3.Add in the marinara sauce, black pepper, and red pepper flakes and simmer uncovered for 10 min.
- 4.Bring a large pot of salted water to a boil. Add in the remaining Tbsp. of oil and the penne and cook till just tender. Drain the pasta and return it to the pot.
- 5.Add in the olives and basil to the sauce, heat through, and add in to the pasta. Toss and serve immediately with the Parmesan.
- Serves 8
- I've called for penne in this recipe, as the bolder the sauce, the bolder the pasta should be. Rigatoni would also be just fine.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 8 servings | |
| Calories 616 | |
| Calories from Fat 266 | 43% |
| Total Fat 29.67g | 37% |
| Saturated Fat 8.59g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 1236mg | 52% |
| Potassium 874mg | 25% |
| Total Carbs 67.52g | 18% |
| Dietary Fiber 7.2g | 24% |
| Sugars 15.73g | 10% |
| Protein 18.82g | 30% |
