
Although the weather where I am doesn’t quite feel like it yet, it’s October so I’m officially ready for fall recipes! While I can eat a pesto pasta year round the added touch of fennel brings on a nice flavor and is the perfect seasonal ingredient to switch it up this time of year. Fennel can be a little intimidating to cook with as it’s not used very common in all cuisines and is known for it’s almost licorice like flavor and scent; however, when sauteed with shallot and garlic early on in the recipe where it gets ample cooking time and seasoning it actually turns quite sweet and adds a really nice flavor punch to dishes. It pairs perfectly with sausage and oregeno which are thoughtfully added to this recipe to bring everything together for the perfect balanced palate.
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