Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, rotini with sausage, fennel, mushrooms and lemon. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Rotini with sausage, fennel, mushrooms and lemon is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Rotini with sausage, fennel, mushrooms and lemon is something that I’ve loved my whole life.
Rigatoni with Sausage, Spinach and Goat Cheese. See recipes for Rotini with sausage, fennel, mushrooms and lemon too. This is another super-quick, super-delicious pasta that's perfect for a weeknight dinner.
To begin 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 that.
The ingredients needed to make Rotini with sausage, fennel, mushrooms and lemon:
- Take 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
- Get Juice of 1/2 lemon
- Take 1 handful fennel fronds
Today is a great day for a skillet supper! This one is quick, easy and delicious. Perfect for those evenings when you don't know what they heck. In a skillet cook the sausage, crumbling it into small pieces.
Steps 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.
Brown both sides, remove with a slotted spoon, place on paper towel and pat dry. Bring a large pot of salted water to a boil. Add the pasta, cook al dente, drain and return pasta to the pot. Rotini with Spinach-Basil Pesto and Tomatoes Recipe Basil Pesto Sauce, Pesto Pasta, Spinach Recipes, Vegetarian Recipes, Cooking Recipes, Healthy Recipes, Healthy Pasta with Hot Italian Sausage, Kale, Garlic, and Red Pepper Flakes found on KalynsKitchen.com. rotini with-sausages-and-mushrooms nutrition facts and nutritional information.
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