SAUSAGE FENNEL FUSILLI

By Chad Carns

INGREDIENTS

1/2 lb fusilli
4 oz Italian sausage, sliced
2 T olive oil
2 c chicken stock
1/4 c tomato puree
1 T fennel seeds, crushed
8 sage leaves
4 T canola oil
1/2 c Parmesan, shaved

DIRECTIONS:

Boil fusilli until al dente. Sauté sausage in olive oil until brown. Add chicken stock, tomato puree and fennel seeds. Simmer 5 minutes. Add fusilli. In a separate skillet, fry sage in canola oil until crisp.
Top with Parmesan and crisp sage.

SAUSAGE FENNEL FUSILLI
Categories are measured on a scale of 0-10. Find out more about our measuring system »
SKILL LEVEL3
COST4
EFFORT2
TIME4
IMPRESS YOUR DATE6

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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