Sausage and Roasted Fennel over Penne Pasta

Just look at this gorgeous one plate meal--gluten free, too! Lots and lots of wonderful flavors and textures all in one dish. And, just look at the total calorie count--amazingly low filled with lots of good nutrition. Simply add a side salad and dinner is served!

Here is my recipe:

1 teaspoon Kosher salt

8 ounces Farmo corn and rice penne  pasta

2 tablespoons extra virgin olive oil

2 links Johnsonville Sweet Italian Sausage (2 links)

1 cup onion, chopped

1 cup fennel, chopped (about 1 bulb)

2 garlic clove, chopped

1/2 teaspoon red pepper flakes

8 ounces Prima Terra sun dried tomatoes, oil packed, julienne

1/2 cup Italian parsley, coarsely chopped

1 tablespoon capers drained

3/4 cup Parmesan cheese grated & divided

1 Roma tomato for garnish, optional

Here is how I put this recipe together:

1. In a small sauce pan over medium temperature; bring Italian Sausage to a boil, cover, and simmer 20 minutes. Remove and allow to cool. When cool enough to handle (about 5 minutes), slice into 1/4 inch thick rounds. Set aside.

2. While sausage is cooking, bring 2 quarts of water to boil in a 4 quart sauce pan. Add salt and pasta. Cook according to package directions (about 10 minutes). Drain, reserving 1 cup of pasta water. Rinse in cold water; set aside

3. In a large skillet, heat olive oil over medium high heat, Place sausage rounds in hot oil and cook, turning frequently, until lightly browned (about 5 minutes)

4. Add fennel and onion, stirring frequently until onion becomes translucent (about 4 minutes).

5. Add tomatoes, capers, and all but a tablespoon of parsley. Cook 2 minutes, stirring frequently.

6. Add pasta and 1/2 cup Parmesan, reduce heat to low; stirring about once a minute. Cook until heated throughout (about 5 minutes). If needed add some of the reserved pasta water to thin mixture.

7. Serve immediately, garnish with remaining Parmesan and parsley.

Servings: 8

Preparation Time: 5 minutes

Cooking Time: 45 minutes

Total Time: 50 minutes

Calories Per Serving: 374.73

Calories From Fat (38%) 142.57

% Daily Value

Total Fat 16.1 g 25%

Saturated Fat 4.16 g 21%

Cholesterol 23.25 mg 8%

Sodium 1076.01 mg 45%

Potassium 261.73 mg 7%

Total Carbohydrates 44.36 g 15%

Fiber 10.14 g 41%

Sugar 7.48 g

Protein 14.89 g 30%

Copper 0.17 mg 9%

Energy 1567.91

Glucose 0.41 g

Iron 3.46 mg 19%

Lactose 0.01 g

Lysine 0.38 g

Magnesium 52.65 mg 13%

Manganese 0.81 mg 41%

Net Carbohydrates 34.22 g

Phosphorus 134.08 mg 13%

Riboflavin 0.1 mg 6%

Selenium 1.88 mcg 3%

Thiamin 0.06 mg 4%

Vitamin A 2414.61 IU 48%

Vitamin B12 0.21 mcg 4%

Vitamin B6 0.1 mg 5%

Vitamin C 39.18 mg 65%

Vitamin D 1.97 IU <1 nbsp="">

Vitamin E 0.55 mg 6%

Vitamin K 64.07 mcg 80%

Zinc 0.88 mg 6%

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

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