Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sauce
Pasta
How it's done
Sauce
Brown the sausage meat in a non-stick frying pan for approx. 5 mins. Remove and drain on paper towels. Add the oil, shallots, fennel and thyme, then cook over a medium heat for approx. 20 mins., stirring occasionally, until the fennel and onion begin to caramelize. Add the sausage and garlic, season, continue to cook for approx. 5 mins.
Pasta
Cook the pasta in simmering salted water until just al dente. Set aside approx. 350 ml of the cooking water, drain the pasta. Add the pasta and reserved cooking water to the sauce, stir occasionally until the pasta is cooked.
| Tip: | For a particularly intense fennel flavour, crush 1 tsp of fennel seeds and cook them with the fennel. |
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