This week I got fennel at the farmer’s market. I rarely buy it, but I love it, so much that I even use ground fennel as bread spice in some of my breads. This recipe is not exactly according to the Mediterranean diet, but oh so good!
Pasta with Fennel and Sausage
Cook sausage (Italian sweet or a brat type sausage, I actually used a breakfast sausage, also very good), break into pieces and set aside. Cook sliced fennel bulb and sliced carrot in sausage oil (add olive oil if needed), season with salt and pepper. Add water or broth to prevent veggies from burning. Once tender, add al dente pasta, a bit of pasta water, lemon zest and juice, and sausage. Heat through 2-3 minutes. Serve on plates over arugula, drizzle with olive oil and decorate with fennel fronds. I served it with gluten free Rustic Millet Bread because of Carlos’ gluten sensitivity. And yes, the pasta is gluten free brown rice pasta and surprisingly good.