Pasta with Italian sausage, fennel, and peas

Pasta with Italian sausage, fennel, and peas

Based on 32 ratings
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Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

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Difficulty

Easy 👌

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
225 g
paccheri pasta
200 g
Italian sausage
1 tsp
fennel seeds
150 g
peas (fresh, shelled)
1 cloves
garlic
1
shallots
½ tbsp
tomato paste
125 ml
pasta water (reserved)
10 g
Parmesan cheese (grated)
salt
pepper
olive oil for serving
Parmesan cheese for serving
red wine for serving
ice cubes (optional)
MetricImperial

Utensils

large frying pan, cooking spoon, cutting board, knife, sieve, large bowl, colander, 2 pots, ladle

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How-To Videos

how-to-shell-peas

How to shell peas

how-to-grate-cheese

How to grate cheese

how-to-blanch

How to blanch

how-to-cook-pasta

How to cook pasta

Nutrition per serving

Cal844
Fat36 g
Protein38 g
Carb88 g
  • Step 1/4

    Peel and finely mince the garlic and shallots. Remove sausage meat from casing and chop roughly or crumble. Heat a large frying pan over medium heat, add Italian sausage meat and fry for approx. 5 min. Add the fennel seeds and cook gently until the fat renders and the meat browns, approx. 10 min.
    • 1 cloves garlic
    • 1 shallots
    • 225 g Italian sausage
    • 1 tsp fennel seeds
    • large frying pan
    • cooking spoon
    • cutting board
    • knife

    Peel and finely mince the garlic and shallots. Remove sausage meat from casing and chop roughly or crumble. Heat a large frying pan over medium heat, add Italian sausage meat and fry for approx. 5 min. Add the fennel seeds and cook gently until the fat renders and the meat browns, approx. 10 min.

  • Step 2/4

    Cook pasta in a large pot with salted boiling water according to packet instructions, or until al dente. Reserve some of the pasta cooking water, then drain the pasta and set aside. Bring a second pot of water to the boil, and blanch fresh peas for approx. 2 min. Transfer immediately to a sieve placed in an ice bath or run under cold water to ensure the peas keep their color.
    • 200 g paccheri pasta
    • 125 ml pasta water (reserved)
    • 150 g peas
    • salt
    • ice cubes
    • sieve
    • large bowl
    • colander
    • 2 pots
    • ladle

    Cook pasta in a large pot with salted boiling water according to packet instructions, or until al dente. Reserve some of the pasta cooking water, then drain the pasta and set aside. Bring a second pot of water to the boil, and blanch fresh peas for approx. 2 min. Transfer immediately to a sieve placed in an ice bath or run under cold water to ensure the peas keep their color.

  • Step 3/4

    Add the crushed garlic and shallots to the frying pan and let cook a further approx. 5 min. Deglaze the pan with some of the pasta cooking water, add the tomato paste, and stir well. Bring the sauce to a bubble, then add the peas and cook approx. 4 min. Season with salt and pepper according to taste.
    • ½ tbsp tomato paste
    • salt
    • pepper

    Add the crushed garlic and shallots to the frying pan and let cook a further approx. 5 min. Deglaze the pan with some of the pasta cooking water, add the tomato paste, and stir well. Bring the sauce to a bubble, then add the peas and cook approx. 4 min. Season with salt and pepper according to taste.

  • Step 4/4

    Add the drained pasta to the sauce along with the grated Parmesan cheese, a drizzle of olive oil, and stir to combine. Serve with extra Parmesan cheese, if desired, and pair the dish with a glass of red wine.
    • 10 g Parmesan cheese
    • olive oil for serving (optional)
    • Parmesan cheese for serving
    • red wine for serving

    Add the drained pasta to the sauce along with the grated Parmesan cheese, a drizzle of olive oil, and stir to combine. Serve with extra Parmesan cheese, if desired, and pair the dish with a glass of red wine.

  • Enjoy your meal!

    Pasta with Italian sausage, fennel, and peas

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