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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sausage Fennel Goulash Recipe

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This recipe for Sausage Fennel Goulash is from Recipes from the Cooks and Kids of White Birch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ lb. sweet Italian sausage links + 2 hot links if desired, casings removed
1 bulb fennel, chopped, fronds reserved
1 c. white wine
4 T. butter
1 lb. pasta shells or ziti, cooked
6 oz. cherry tomatoes
1 shallot, finely chopped
½ -1 c. pasta cooking water reserved
grated Parmesan cheese
zest of 1 lemon
Directions:
Directions:
In large skillet cook sausage over medium high heat until browned, breaking up into bite size pieces; about 5 minutes. Add chopped fennel, wine, butter, tomatoes and shallot and cook until soften,12 - 14 minutes. Stir in cooked pasta and reserved water as needed to make the sauce. Serve topped with Parmesan cheese and lemon zest. Garnish with some reserved fennel fronds.
Personal Notes:
Personal Notes:
This is a one pot dish and a twist on Italian because it is not red sauce. I use fresh tomatoes, skin and seeds removed, heavily diced, if I don't have cherry tomatoes. Lemon zest really makes a difference...don't skip it.

 

 

 

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