Linguine & Sausage with Fennel Pollen
by RoryThis flavorful pasta has a pleasant anise and slightly citrusy flavor courtesy of the fennel bulb and fennel pollen in the dish. The garlic and white wine balance the flavors wonderfully.
Linguine & Sausage with Fennel Pollen
Rated 5.0 stars by 1 users
Category
Entrees
Servings
6
Ingredients
1 lb. Linguine Noodles
3 Tbsp. Extra Virgin Olive Oil
1/2 Small Fennel Bulb (Sliced)
6 Cloves Garlic (Peeled & Chopped Coarsely)
3/4 C. Dry White Wine
1 lb. Sausage Links (Cut into 1/4" Rounds)
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Tellicherry Peppercorns (Freshly Ground)
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Kosher Salt
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2 tsp. Fennel Pollen
Directions
Bring a large pot of salted water to a boil in a heavy pot on the stove. Add linguine and cook, stirring occasionally, until pasta is almost al dente. Drain, reserving 1 Cup hot pasta cooking liquid.
Meanwhile, heat 3 Tbsp. olive oil in another large heavy pot over medium heat. Add sausage rounds, heat thru and allow the slices to brown slightly.
Add chopped fennel bulb and garlic and cook, stirring often, until the fennel bulb and garlic are softened but not browned (2-3 minutes). Reduce heat if needed.
Add white wine and simmer for around 5 minutes, stirring often.
Add hot linguine to the fennel-garlic sauce and heat through over medium-high heat, continuously tossing the mixture gently until pasta is thoroughly warmed and has soaked up some of the sauce (2-3 minutes).
Season with salt and pepper. If contents of the hot pan are too quickly drying out, add some of the pasta liquid.
Divide pasta and sauce among bowls. Drizzle with olive oil and garnish each dish with a pinch fennel pollen.