INGREDIENTS (makes 6 servings)

Kosher Salt
1 lb linguine
3 Tbsp Extra-Virgin Olive Oil (plus more for drizzling)
1/2 small fennel bulb, sliced
6 garlic cloves, peeled and coarsely chopped
3/4 Cup dry white wine
1 lb sausage links, cut in 1/4″ rounds
Freshly ground Black Pepper
2 tsp Fennel Pollen

STEPS

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 oil in another large heavy pot, over medium heat. Add sausage rounds, heat thru and allow the slices to brown slightly. Add chopped fennel and garlic; cook, stirring often, until softened but not browned, 2-3 min (reduce heat if needed). Add white wine and simmer for just under 5 min, stirring often.

Add hot linguine to the fennel-garlic sauce pan, and heat through over medium-high heat, continuously gently tossing the mixture, until pasta is thoroughly warmed and has soaked up some of the sauce, 2-3 min. 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; garnish with fennel pollen.

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