Good Fennels Pasta

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Video Dinners

Rated: 5 stars out of 5Rate itRead users' reviews (86)

RECIPE
COMMENTS & REVIEWS(86)

Cook Time:
25 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 25 min
Total:: 40 min

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1 pound bucatini pasta (hollow fat spaghetti)

Salt

3 tablespoons extra-virgin olive oil, divided

1 pound bulk sweet Italian sausage

4 cloves garlic, very thinly sliced

1 bulb fennel, trimmed, quartered and core cut away, very thinly sliced

1 small yellow onion, very thinly sliced

2 cubanelle peppers, seeded and very thinly sliced

Pepper

1 cup dry white wine or stock, eyeball it

1 (28-ounce) can crushed San Marzano (Italian imported) tomatoes

1/2 cup grated Parmigiano-Reggiano, plus some to pass at table

1 cup basil, 20 leaves, shredded or torn

Crusty bread, for mopping

Place a large pot of water on to boil for pasta. Salt water and add bucatini and cook to al dente.

While water comes to boil and pasta cooks, make the sauce. Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add sausage to the skillet and break up the sausage into small bits. Brown sausage all over then transfer to a paper towel lined plate. Return pan to heat and add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, the garlic, fennel, onions and peppers. Season the vegetables with salt and pepper. Cook, turning frequently, 7 to 8 minutes until tender but do not allow the fennel and onions to brown – reduce heat a bit if they begin to. Add the wine or stock next and reduce 2 minutes. Stir in the tomatoes and the sausage. Reduce heat to a simmer and cook until pasta is done.

Drain the pasta very well and add to the sauce. Sprinkle the pasta with 1/2 cup cheese, a couple of handfuls, then toss pasta with thick sauce to combine. Transfer pasta to a large shallow platter and cover with the pasta with basil leaves. Serve with extra cheese and pass crusty bread at the table to mop up the plates.

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Comments & Reviews

recipe Good Fennels Pasta
Kathy Staten Island, NY 11-09-2009
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Awesome
Rated: 5 stars out of 5

My husband makes this dish often in the colder months. We compare it to a bite-sized version of sausage and peppers over... pasta. As always, he adds extra garlic but other than that he sticks to the recipe. As another reviewer mentioned, but I find this to be true with most of Rachel's recipes, the before prep can take much longer than she suggests. We always chop everything before starting to cook. All in all, a great dish perfect for a crowd (or for two with more than enough left for lunch the next day)!Read more
recipe Good Fennels Pasta
Carol Weston, FL 11-06-2009
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Yummo!
Rated: 5 stars out of 5

This dish was absolutely wonderful! The combination of flavors was incredible and very different. I would recommend this dish... for a crowd, since you can make it in advance and you can stretch your dollar. You can easily serve 4-6 hearty eaters. Serve with bread and salad and you'll wow your guests. PS Beware. Your dogs may also want to taste this dish. My three dogs were going crazy and I let them try it. THEY LOVED IT! Read more
recipe Good Fennels Pasta
Lynn Morgantown, WV 07-06-2008
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Really good
Rated: 5 stars out of 5

This recipe was easy and delicious. My homegrown fennel bulb wasn't that great but I added the fennel leaves at the end and... with vermouth instead of white wine, it really tasted good. Quite a bit of prep beforehand though.Read more
recipe Good Fennels Pasta
TERRY GULFPORT, FL 04-21-2008
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Pleasantly surprised
Rated: 5 stars out of 5

I was just expecting this to be similar to a lot of other pasta dishes, but since I had most of the ingredients decided to... follow the recipe. Was so surprised at how different this was. Made a few changes - I sliced the vegetables a little thicker, used hot sausage and added some Italian seasoning,and let it simmer for about one and a half hours. Like another reviewer I thought I would need more tomatoes, but it came out very good using the l can. I think that is what makes it different, not a "tomato" sauce. I'm sure it will make good leftovers. Thanks Rachel.Read more
recipe Good Fennels Pasta
im wayne, NJ 03-10-2008
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Good
Rated: 4 stars out of 5

This was good and after ADDING some HOT SAUSE it became very good!
recipe Good Fennels Pasta
Madeline Cortez, CO 02-22-2008
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A little disappointed
Rated: 3 stars out of 5

I loved all the veggies and the sweet italian sausage in this. But I must be missing something here because this was very... bland to me. I don't know if the difference was that I did not use Marzano tomatoes or not (I used an off brand because I could not find Marzano), but I added lots of salt and pepper and also a lot of italian seasonings, otherwise it would have been extremely flavorless. However, when trying new recipes like this I do find most of them are very bland. My husband was not that impressed either.Read more