How To Make Sausage, leek & fennel pasta
There’s a reason why pasta is a popular favorite. It’s such a multi-purpose dish that can be enjoyed in a multitude of ways. With so many pasta ideas to choose from, your biggest challenge will be deciding on which pasta recipes to go for!
Serves:
Ingredients
- 8 oz pasta
- 1 lb Italian sausage, casings removed
- 1 leek, white and light green parts, thinly sliced
- 1 fennel bulb, thinly sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
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Cook the pasta according to package instructions. Drain and set aside.
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In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove from the skillet and set aside.
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In the same skillet, add the leek, fennel, and garlic. Cook until the vegetables are tender, about 5 minutes.
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Add the cooked sausage back to the skillet and pour in the chicken broth. Cook for another 5 minutes, allowing the flavors to meld together.
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Add the cooked pasta to the skillet and toss to combine. Cook for an additional 2-3 minutes to heat through.
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Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
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Serve the pasta with a sprinkle of fresh parsley on top.
Nutrition
- Calories : 540kcal
- Total Fat : 26g
- Saturated Fat : 10g
- Cholesterol : 78mg
- Sodium : 1296mg
- Total Carbohydrates : 47g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 28g
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