Sausage and Roasted Fennel Cavatappi

• 8 oz cavatappi pasta
• 2 medium fennel bulbs, trimmed and sliced
• 12 oz Italian sausage, casing removed
• 2 tablespoons olive oil
• 1 teaspoon fennel seeds
• Salt and pepper to taste
• 1/2 cup chicken stock
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped for garnish

Steps

1. 1 Preheat oven to 400°F. Toss fennel slices with 1 tablespoon olive oil, fennel seeds, salt, and pepper. Roast for 25 minutes until caramelized.
2. 2 Meanwhile, cook cavatappi according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
3. 3 In a large skillet, cook sausage over medium heat until browned and cooked through. Drain excess fat if necessary.
4. 4 Add garlic and red pepper flakes to the skillet with the sausage; cook for 1 minute.
5. 5 Combine roasted fennel, cavatappi, and sausage in the skillet. Add chicken stock and toss to coat. If needed, add a splash of reserved pasta water for sauciness.
6. 6 Remove from heat and stir in Parmesan cheese. Adjust seasoning with salt and pepper.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Oven
• Skillet
• Baking sheet

Variations

• Add sautéed mushrooms or spinach for extra texture and flavor.
• Substitute cavatappi with penne or another pasta shape of choice.

Substitutions

• Use turkey sausage for a leaner option.
• Replace Parmesan with nutritional yeast for a vegan version.

Pairings

• Garlic bread
• Steamed broccoli
• Red wine

Nutrition

Tips

• For a richer flavor, use chicken sausage instead of pork.
• Toasting the fennel seeds before roasting can enhance their aroma.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth in the microwave or on the stovetop.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of broth.

Serving Suggestions

• Serve with a side of garlic bread and a simple green salad.
• Pairs beautifully with a glass of red wine.

FAQ