This Light Sausage and Fennel Paccheri recipe is a perfect combination of sweet and spicy flavors. The fresh fennel, lemon zest, and crunchy walnuts bring a refreshing twist to the classic Italian dish.
Source: BigOven Editorial
1. Bring a large pot of salted water to a boil. Cook the paccheri until al dente. Reserve 1 cup of the pasta cooking water and set aside. Then, drain the pasta in a colander.
2. Heat olive oil in a straight-sided saute pan set over medium-high heat. Add the sausage and use a wooden spoon to break up the meat. Cook until browned all over, about 6 to 8 minutes. Transfer the cooked sausage to a clean plate.
3. Drain any accumulated fat in the pan. Then, add the remaining tablespoon of olive oil. Add the fennel and shallot. Cook until softened, about 5 minutes.
4. Add the garlic and cook for 1 minute.
5. Add the wine to the pan and cook until most of the liquid has evaporated about 2 to 3 minutes.
6. Pour in the chicken broth and heat until simmering. When simmering, stir the sausage back in. Season with salt and black pepper.
7. Stir in the parmesan, lemon zest, paccheri, and ¼ cup of the reserved pasta water. Simmer for 3 to 5 minutes more. Add more pasta water as needed to loosen the pasta.
8. Remove from heat. Stir in the walnuts and parsley before serving.
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Serving Size: 1 Serving (257g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 85 | ||
Calories from Fat: 52 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 149.9mg | 5 % | |
Potassium 287.4mg | 8 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 3.4g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 85
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