Tuesday, May 4, 2010

Working Mom's Recipe of the Week

Sausage and Fennel Pasta
Servings: 6
Prep and cook: 45 min

¾ lb pre-cooked sausage links
½ a fennel bulb
1 small onion
2-3 large carrots, peeled
2 T olive oil
salt and pepper
1 lb gemelli pasta
¼ c fresh flat-leaf parsley
Parmesan cheese

Preheat oven to 425 F. Slice sausage into ½ inch thick pieces. Slice the fennel bulb and the onion into ½ inch thick ribbons. Slice the carrots at an angle. Toss the sausage, fennel, onion and carrots with olive oil, place on a cookie sheet and sprinkle with salt and pepper. Roast in oven for 30 minutes.

Meanwhile, prepare gemelli pasta according to directions, omitting the oil. Drain and transfer to a large bowl. Add sausage-veggie mix and parsley – toss to mix. Sprinkle with Parmesan cheese.

Notes: I used chicken broth instead of water for cooking the pasta. It was a big hit with both Jordan and Jeremy.

From Rachael Ray magazine

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