Imported from Instagram

Sausage and Fennel Linguine

Name: Sausage and Fennel Linguine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 tbsp Butter (Divided: 1 tbsp for browning the sausage and 1 tbsp to finish the pasta); 4 Sausages (Remove the meat from the casings; caramelised onion sausages work well); 0.5 White onion (Chopped); 0.5 Fennel (Chopped); 2 cloves Garlic (Chopped); 200 g Linguine (Dry weight); 0.5 cup Vegetable or chicken stock (Use vegetable or chicken stock); 0.333 cup Double cream; 1 tbsp Lemon zest; 1 tbsp Lemon juice; 0.333 cup Parmesan (Grated; extra for serving is mentioned but not quantified); 0.125 cup Fresh parsley (Chopped; reserve some for serving); 0.25 tsp Salt (Or to taste); Black pepper (To taste; listed together with salt as 1/4 tsp salt + pepper); 0.333 cup Pasta water (Reserved from cooking the linguine)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

A cozy autumn pasta with browned sausage, softened fennel and onion, and a creamy, lemony Parmesan sauce. Fresh parsley adds a bright finish.

2 servings30 minItalian

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Ingredients

2 tbsp Butter (Divided: 1 tbsp for browning the sausage and 1 tbsp to finish the pasta)
4 Sausages (Remove the meat from the casings; caramelised onion sausages work well)
0.5 White onion (Chopped)
0.5 Fennel (Chopped)
2 cloves Garlic (Chopped)
200 g Linguine (Dry weight)
0.5 cup Vegetable or chicken stock (Use vegetable or chicken stock)
0.333 cup Double cream
1 tbsp Lemon zest
1 tbsp Lemon juice
0.333 cup Parmesan (Grated; extra for serving is mentioned but not quantified)
0.125 cup Fresh parsley (Chopped; reserve some for serving)
0.25 tsp Salt (Or to taste)
Black pepper (To taste; listed together with salt as 1/4 tsp salt + pepper)
0.333 cup Pasta water (Reserved from cooking the linguine)

Steps

1
Heat a frying pan over medium-high heat and add 1 tablespoon of the butter.
2
Add the sausage meat to the pan. Break it apart and fry for about 5 minutes, mixing continuously, until it begins to brown.
3
Add the chopped onion, fennel, and garlic to the same pan. Sweat them for a few minutes until softened.
4
Once the vegetables are in the pan, bring a saucepan of water to a boil and cook the linguine according to the packet instructions, about 8–10 minutes. Reserve 1/3 cup pasta water before draining.
5
Pour the stock into the sausage pan and scrape the bottom to deglaze it.
6
Add the lemon zest, lemon juice, and double cream to the pan, then mix.
7
Add the grated Parmesan, three-quarters of the chopped parsley, salt, and pepper. Mix to combine.
8
Add the cooked linguine, 1/3 cup pasta water, and the remaining 1 tablespoon butter to the sausage pan. Mix together; add more or less pasta water to loosen the sauce to your preference.
9
Serve in bowls with extra grated Parmesan and the remaining chopped parsley.

Notes

The description does not specify the exact sausage type or weights, nor an amount for the extra Parmesan served at the table. It says to follow the linguine packet instructions and gives an approximate cooking time.