Sausage + Fennel Pasta

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I’m back – no, really, I mean it this time.

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Gallivanting all across this great country has just about taken it all out of me. Including all of my daggum dough.

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They opened a new H&M at home & my mother & I went ballistic. We were there as soon as they opened & it was one of those shopping trips where there were so many things traipsed over my arms that my twigs just about snapped off. The best feeling.

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I don’t have any shopping buddies here so getting to shop with my mom is like Christmas Eve & my 5th birthday party wrapped all in one. When I was little, I used to love carrying all of the shopping bags because I thought it made us look rich. Like, don’t tell me to consolidate said bags either. No, no, the more bags, the more wealth. & we looked like billionaires this weekend – it was so fabulous.

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& I was supes sad to leave so she bought me shoes, a skirt, some sweaters & a t-shirt with roller blades on them. Success!

 

Time: 30 minutes (prep + cooking) | Serves: 4

Ingredients:

  • 1 package of pasta
  • 1 fennel bulb, sliced thin
  • 1 cup of grape tomatoes, rinsed
  • 1 lb. of hot italian sausage
  • 1 tbsp. of butter
  • 1 tbsp. of garlic, minced
  • 1 tsp. of crushed red pepper
  • Parmesan cheese, if you so choose
  • S+P, to taste

How to:

  • Cook pasta to al dente, drain
  • Meanwhile, heat a large skillet over medium heat
  • Add sausage + cook until done, set aside on a paper towel-lined plate
  • Add fennel + S+P to the skillet, cook for 3-4 minutes
  • Add garlic, cook another minute
  • Add tomatoes + S+P + crushed red pepper, cook until soft + starting to burst
  • Add the sausage back in + stir
  • Add butter to warm pot the pasta was cooked in
  • Add the pasta + sausage mix into the pot with S+P, combine well
  • Serve hot
  • Drown in pot of leftovers
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