Delicious recipe from Chicago Tribune Health & Family section, which turns out to be a recipe from @kitchn, which I really love. The thing that grabbed me about this was the fennel. It’s an ingredient I don’t use much, so I put this on my shopping list. This packs a wonderful, cumulative punch of heat, I highly suggest giving it a try. Plus, it’s ready in 30 minutes!
- 12 oz smoked andouille sausage
- 1/2 medium fennel bulb
- 1 14.5 oz can diced fire roasted tomatoes
- 12 oz dried linguine pasta
- 1/2 tsp freshly ground black pepper
- 1 cup fresh basil, plus more for garnish
- 2 tsp kosher salt
- 1/2 tsp black pepper
- Cut andouille sausage crosswise into 1/2 inch rounds and thinly slice 1/2 medium fennel bulb. Place both in straight sided skillet with 2 tablespoons of olive oil. Sauté lightly. Add 4 cups of water, dried pasta, 2 tsp kosher salt, and 1/2 tsp black pepper.
- Bring to a boil over high heat. Boil stirring, and turning pasta with tongs to prevent sticking, until the pasta is al sentence and the liquid is mostly evaporated. This is about 10 minutes. Meanwhile tear fresh basil leaves and add the last two minutes of cooking.
- Remove from heat and taste, seasoning with more salt as needed. Garnish with fresh basil.