Corkscrew Pasta With Sausage And Fennel Recipe

How to make it

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• Rinse fennel with running cold water. Cut off and discard root end and stalks from fennel bulb. Cut bulb in half through root end; then place each half cut-side down and thinly slice lengthwise.
• Finely chop carrots.
• Dice onion.
• Remove casings from sausages.
• In saucepot, prepare corkscrew macaroni as label directs, using 1 Tbl. salt water.
• Drain corkscrews, reserving 1/2 cup pasta cooking water. Return corkscrews to saucepot; keep warm.
• Meanwhile, in 12-inch skillet over medium-high heat, cook sausage until browned, stirring frequently to break up sausage. With slotted spoon, remove sausage to medium size bowl.
• In drippings in skillet, cook fennel and 1/4 tsp. salt, stirring frequently, adding 1 Tbl. extra olive oil if necessary, until fennel is tender-crisp and begins to brown. Remove to bowl with sausage; keep warm.
• In same skillet over medium-high heat, in hot olive oil, cook carrots and onion until tender.
• Add tomatoes with their liquid, 1/2 tsp salt, and reserved pasta cooking water, stirring to break up tomatoes.
• Over high heat, heat to boiling. Reduce heat to low and simmer, uncovered, 10 minutes.
• Stir tomato sauce into pasta in saucepot.
• Spoon pasta onto platter; top with sausage and fennel.
• Sprinkle with chopped parsley if you like. Toss before serving.