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–+ servings

One Pan Sausage & Fennel Pesto Pasta

Fennel is the perfect fall seasonal vegetable to add to a classic pesto dish - it adds robust but not overwhelming flavor that pairs perfectly with the added sausage and oregeno in this dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 People
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 shallot, diced
  • 50 g fennel bulb, thinly sliced (approx one handful or 1/2 cup)
  • 3 cloves garlic, minced
  • 1 tsp oregeno
  • 1 tsp red chili flakes (optional or adjustable)
  • 2 italian sausage links, casing removed
  • 2.5 cups chicken stock, preferably low sodium (can just use water too)
  • 150 g falfalle (or pasta of choice)
  • 1/4 cup pesto
  • 1/4 cup shredded parmesan
  • small handful fresh basil (optional)

Method
 

  1. Heat a large skillet with the olive oil over medium heat .(Skillet must be tall enough to later add 2.5 cups of liquid and the dry pasta). Add in diced shallot and sliced fennel and cook 3-4 minutes, stirring occassionally.
    1 tbsp olive oil, 1 shallot, diced, 50 g fennel bulb, thinly sliced
  2. Add garlic, oregegno, chili flakes (omit if you don't want any heat) and stir about 30 seconds until garlic is fragrant.
    3 cloves garlic, minced, 1 tsp oregeno, 1 tsp red chili flakes
  3. Add in sausage with casings removed, break up and cook until fully cooked through/browned, about 3-5 minutes.
    2 italian sausage links, casing removed
  4. Add chicken stock and pasta and turn heat to a medium high. (If you prefer a lower sodium dish you can use just water and add salt at the end to your taste level). Simmer for about 15 minutes, stirring occassionally to make sure all noodles get submerged and equally cooked. Adjust cooking temperature down a little if you have a really high heat gas stove or up a little towards the end if it feels that the pasta is done and there is still too much liquid. You want there to be a little pasta water remaining but not much.
    2.5 cups chicken stock, preferably low sodium, 150 g falfalle
  5. Stir in pesto and half of the parmesan cheese. Taste test to see if you want to add any salt, pepper or additional red pepper flakes.
    1/4 cup pesto, 1/4 cup shredded parmesan
  6. Plate and top with additional parmesan cheese to taste. If you have fresh basil to garnish add this now too, serve and enjoy!
    small handful fresh basil
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