Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, rotini with sausage, fennel, mushrooms and lemon. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Rotini with sausage, fennel, mushrooms and lemon is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Rotini with sausage, fennel, mushrooms and lemon is something that I have loved my whole life.
Also added fresh cracked black pepper, onion powder, granulated garlic and parsley flakes. I added whole fennel seeds to the sausage when it was cooking to get that extra fennel punch. All Reviews for Rigatoni with Sausage and Fennel. This sausage pasta recipe tastes a lot like pizza!
To get started with this recipe, we must first prepare a few ingredients. You can cook rotini with sausage, fennel, mushrooms and lemon using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Rotini with sausage, fennel, mushrooms and lemon:
- Prepare 3 Italian sausages, casings removed
- Get 350 g button mushrooms, sliced 1/2 cm thick
- Get 3 cups dry rotini noodles
- Make ready 3 cloves garlic, chopped
- Make ready 1 fennel bulb, chopped
- Prepare 2 tbsp butter
- Prepare Juice of 1/2 lemon
- Take 1 handful fennel fronds
If you have leftover baked rotini with sausage, you can portion it and freeze it for another meal later. Cook up a batch of savory Baked Rotini with Sausage and Spinach for your dinner entrée tonight with the family. Whisk eggs, milk, lemon zest and dry seasonings in large bowl until blended. This Italian Sausage Rotini is a husband favorite (our kids love it too)!
Instructions to make Rotini with sausage, fennel, mushrooms and lemon:
- Put a large pot of salted water on high heat. Crumble the sausages into a large pan on medium-high heat. You shouldn't need oil as the sausages will release fat as they cook. Let them fry slowly until they're about half-cooked (about 3 or 4 minutes).
- Add the mushrooms to the pan and continue cooking until the mushrooms release their water, about another 3 to 4 minutes. Your pot of water should be boiling by this point, so drop the noodles in.
- Add the garlic and fennel bulb to the pan. Continue frying, stirring occasionally, until the meat and mushrooms are caramelized and the fennel slightly softened, about 5 minutes. If your rotini isn't cooked yet, turn the pan down to low while you wait.
- Once the noodles are cooked, transfer them to the pan with a slotted spoon (so that you get just a bit of pasta water with each spoonful). Add the butter and squeeze in the lemon juice, then toss to combine. Add salt and freshly cracked black pepper to taste. Use kitchen shears to snip the fennel fronds into the pasta, then serve with a generous snow of freshly grated parmesan cheese.
Whisk eggs, milk, lemon zest and dry seasonings in large bowl until blended. This Italian Sausage Rotini is a husband favorite (our kids love it too)! It's a little spicy and really cheesy and just yummy. Even though this is an Italian sausage rotini bake, that doesn't mean you have to use rotini noodles. We like to mix it up sometimes with bowtie pasta, wagon wheels, rotini.
So that’s going to wrap it up for this exceptional food rotini with sausage, fennel, mushrooms and lemon recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
