Fusilli with Salsiccia – Fennel – Sugo
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g Bratwurst (Salsiccia), Italian
- 1 clove garlic
- 1 tuber fennel
- 2 tablespoon olive oil
- 2 tablespoon tomato paste
- 1 teaspoon sugar
- 1 can tomato (s), peeled, with juice
- 1 shot sambuca, or ouzo
- 0.5 can ½ water
- 0.25 teaspoon ¼ fennel seeds
- 1 teaspoon thyme
- 1 teaspoon lemon peel, finely chopped
- 2 bay leaves
- 1 teaspoon, heaped vegetable stock, instant
- Black pepper from the mill
- 0.5 teaspoon ½ salt
- Parmesan, freshly grated
- 300 g pasta (fusilli)
Print Recipe
Pin Recipe Instructions
- Remove the skin from the salsiccia and cut into slices, clean the fennel, cut into bite-sized pieces, chop the garlic. Heat the olive oil and lightly fry the salsiccia, garlic and pieces of fennel in it. Add sugar and tomato paste, sauté briefly, deglaze with sambuca or ouzo, fill up with canned tomatoes including juice and half a can of water. Add the fennel seeds, thyme, lemon peel, bay leaves, vegetable stock, season with salt and freshly ground pepper and let it reduce.
- Cook the fusilli al dente according to the instructions on the packet. Serve with the salsiccia-fennel sauce and freshly grated parmesan.
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