Pasta with salsiccia and fennel

Pasta with salsiccia and fennel

Total: 40 min. | Active: 40 min.
Nutritional value / portion: 762 kcal
, Fat: 32 g
, Carbohydrate: 80 g
, Protein: 32 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Cauliflower sauce

1 tbsp butter
1 onion, finely chopped
1 garlic clove, finely chopped
400 g cauliflower, coarsely chopped
4 dl milk
1 tsp salt
a little pepper


260 g pork bratwurst (approx. 260 g, e.g. Luganighette), with their skin casings removed, roughly chopped)
¾ tsp fennel seeds, crushed
1 tbsp olive oil


300 g fennel, finely sliced
¼ tsp salt
50 g ground hazelnuts, roasted


400 g pasta (e.g. Rigatoni)
salted water, boiling
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How it's done

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Cauliflower sauce

Heat the butter in a pan. Add the onion and garlic, sauté for approx. 2 mins. Add the cauliflower and cook briefly. Pour in the milk, season, cover and simmer over a low heat for approx. 15 mins., puree until smooth.


Knead the sausage and fennel seeds. Using wet hands, shape into approx. 20 balls. Heat the oil in a non-stick frying pan. Fry the balls for approx. 8 mins. all over. Remove, place in the cauliflower sauce.


Stir fry the fennel in the same frying pan for approx. 2 mins., season with salt. Add the nuts, mix until the fennel is coated in the nuts.


Cook the pasta in boiling salted water until just al dente, drain, add to the cauliflower sauce and salsiccia balls, mix. Plate up the pasta, top with the fennel.

Good to know
Tip: Sprinkle whole roasted hazelnuts over the finished pasta dish.


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