Salsiccia pasta with fennel and parmesan
Crumbled salsiccia (Italian fennel sausage) fried with fennel, onion and garlic in a creamy white wine sauce with a pinch of chilli, tossed with rigatoni and plenty of grated parmesan. Courgette works instead of fennel.
- 30 minTime
- 25 minHands-on
- 4Portions
- ≈ 38 krper portion
- 1090kcal per portion
Ingredients for 4 portions
- 1Yellow onion
- 1Fennel
- 2 clovesGarlic
- 1 tbspOlive oil
- 400 gSalsiccia (Italian sausage), fresh
- 400 gPasta, ideally rigatoni
- 1 tbspTomato paste
- 3 mlChili flakes
- 1 dlWhite wine
- 3 dlDouble cream
- 80 gParmesan
- to tasteSalt
- to tasteBlack pepper
- ½Parsley, pot (optional)
Method
- Put a large pan of water on for the pasta. Peel and chop the onion and garlic and thinly slice the fennel.
- Fry the onion, fennel and garlic in the oil in a large frying pan for about 5 minutes, until softened.
- Slit the sausage skins and squeeze the salsiccia into the pan. Fry for 4–5 minutes, breaking it up with a spatula.
- Cook the pasta as the packet says.
- Stir the tomato purée and chilli flakes into the pan, pour in the wine and let it cook away. Stir in the cream and simmer the sauce for 5 minutes.
- Grate the parmesan. Drain the pasta and toss it with the sauce and half of the cheese. Season with salt and pepper.
- Serve topped with the rest of the parmesan and, if you like, chopped parsley.
The cost is estimated from Swedish grocery prices.
