Fennel and Sausage Ragu over Pasta

Name: Fennel and Sausage Ragu over Pasta
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: indian
Ingredients: 1 fennel bulb (sometimes called anise) with fronds; 1 medium onion, chopped; 1 tablespoon olive oil; 1 pound sweet Italian sausage, casings discarded; 1/2 cup dry white wine; 2 cups prepared marinara sauce; 1 pound rotini, fusilli, or other spiral pasta

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Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 4 servings

This ragu would also be excellent served over instant polenta instead of pasta.

Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 4 servings

Ingredients

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1 fennel bulb (sometimes called anise) with fronds

1 medium onion, chopped

1 tablespoon olive oil

1 pound sweet Italian sausage, casings discarded

1/2 cup dry white wine

2 cups prepared marinara sauce

1 pound rotini, fusilli, or other spiral pasta

Directions

Trim stems from fennel bulb and cut away any brown spots from outer layer. Chop and reserve 2 tablespoons fronds and chop bulb. Saute fennel bulb and onion in oil in a 12-inch heavy skillet over moderately high heat, stirring, until beginning to brown. Add sausage and cook, stirring and breaking up lumps with a fork, until no longer pink. Add wine and simmer until reduced by about half, then add marinara sauce and simmer, stirring frequently, until vegetables are tender and sauce is thickened, about 10 minutes.
While sauce simmers, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes. Drain and toss with sauce. Sprinkle with reserved fennel fronds.