Notta Pasta with Roasted Fennel and Sausage

This recipe takes 10 minutes to prepare and the oven does the rest of the work. Fennel, similar to anise, has a mild licorice flavor. It complements sausage and rice pasta for a special indulgence.

Yield

4- Servings

Time

10 minutes to assemble
30 minutes to roast
Total time: 40 minutes

Ingredients

1 fennel bulb
1 lb Italian hot sausage, thinly sliced
1 red pepper, sliced
1 large onion, sliced into crescents
2 tablespoons olive oil
Coarse salt and fresh cracked pepper
1/2-16 oz box (8 oz) Notta Pasta Fettuccine
1/2 cup grated Parmesan cheese

Directions

1.	Preheat oven to 450°F.
2.	Cut off stalks of fennel bulb, reserving fronds. Quarter and core bulb. Cut quarters into 1/2 inch slices and add to large bowl.
3.	Add sausage, pepper, onion and olive oil to fennel. Toss well to make sure all ingredients are coated with oil. Salt and pepper to taste.
4.	Pour meat and vegetables onto roasting sheet or pan and spread out evenly in a single layer. Use two pans if necessary. Bake for 30 minutes or until vegetables are soft and tipped with brown. Chop reserved fennel fronds.
5.	Just before vegetables and sausage are done, boil Notta Pasta according to directions. Drain and toss with roasted vegetables and sausage. Sprinkle with chopped fronds and Parmesan. Toss and serve immediately.

TOOLS & EQUIPMENT

Large roasting pan

Notta Pasta with Roasted Fennel and Sausage

In this recipe

Notta Pasta Rice Fettuccine