Fusilloni with White Sausage and Fennel Ragù with Blooming Rosemary.
You do this too, right? Trying the recipes written on the packages?
You can find them everywhere: on the pasta package, on the yeast sachet, on the protective carton of puff pastry, on the ricotta lid, or even… well, different list… do you make these recipes later?
The first thing I always do is cut them out. I cut them all out (or almost all) and save them because I usually never have the right ingredients at that moment, and every time I tell myself “at the next grocery trip I’ll buy everything then I’ll make it”. Always next time, usually.
Once upon a time, I glued the cutouts in my old recipe notebook, the famous notebook I’ve talked about on various occasions (like here), but I haven’t updated it in years, now I gather them all… some in an envelope, others among books or around the kitchen together with the sheets on which I write recipes for the blog… Yeah, I know, having the blog was supposed to help collect ideas, but instead, I’ve become more disorganized than before! 😀
But luckily there are also fortuitous occasions 🙂 Those in which, incredibly, I have the ingredients!!!
Like this time. I have the fennel, okay. I have the sausage… Yay! Let’s proceed.
I also had the almonds, which the recipe called for and which… um… I forgot during the process… well, back to the usual haha! I can never, ever, copy a recipe without modifying it!
Besides forgetting the almonds, I also added rosemary, because my rosemary was so beautiful with all those flowers!! And since rosemary and sausage go well together, how can you not use it? You use it!
Good.
So?
Do you have these three simple ingredients?
Yeah, I know you’re more disciplined than me! 😀
So come on, make these Fusilloni with White Sausage and Fennel Ragù right away!
〰 〰 〰
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 14.1 oz Pasta (I used fusilloni)
- 7.1 oz Sausage
- 7.1 oz Fennel
- 1 Leek (small)
- 1/4 cup White wine
- 1 sprig Rosemary
- 1 tbsp Extra virgin olive oil
Tools
- Pasta Pot
- Frying Pan
Preparation
Bring water to a boil for the pasta.
Slice or chop the fennel and leek into small pieces.
In a non-stick pan, pour the tablespoon of oil and cook the fennel and leek for a few minutes.
Peel the sausage and add it to the vegetables.
Crumble the sausage with a fork and cook it over high heat.
When the sausage is browned, deglaze with the white wine and allow it to evaporate.
Finally, add the rosemary.
When the water boils, add the pasta and cook it for the time indicated on the package.
I cooked the fusilloni but other shapes like rigatoni, mezze maniche, or similar work well too.
When the pasta is cooked, drain it. Reserve half a cup of the cooking water, which will surely be useful during tossing.
Pour the pasta into the pan with the sauce and toss.
In this phase, a few tablespoons of cooking water help with tossing and make the sauce bind better.
(Okay, I photographed when all the ragù was still underneath, but the step is understood, right? 🙂 )
Serve immediately.
If it’s the season… garnish the dishes with blooming rosemary, it looks great! 🙂
My rosemary has been blooming for quite some time, it gave me so much satisfaction lately! 😀
And next time I want to try adding the almonds I forgot today!, or maybe pine nuts, why not? 🙂
Advice without Salt
For us, the sausage flavors it just right, so no added salt in this pasta! 😀
If you are interested in reducing or eliminating salt, always remember to:
■ Gradually decrease salt, your palate must get used to it slowly and shouldn’t notice the gradual reduction.
■ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
■ Use my vegetable granules without salt
■ Prefer fresh foods.
■ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
■ Avoid bringing the salt shaker to the table!
■ Occasionally allow yourself an exception to the rule. It’s good for the mood and helps to persevere.
If you cannot or do not want to give up salt:
■ You can still try my recipes and salt according to your habits.
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