Spaghetti con Salsiccia e Finocchi

Pane-bistecca

Spaghetti with sausage and fennel, this recipe is very special, not for everyone, as some people don’t like fennel. It has this very strange anise taste, but if you cook the fennel very long, then the taste is much lighter. I love this taste, that’s why I didn’t cook them too long.

As I say, not everyone might like this sauce, as fennel has a strong taste.

The pork sausage gives it a nice bite, the fennel the special taste and I also added some anchovies for spice. My hubby loves that, but if you don’t like anchovies just don’t add them. I loved this sauce!

Prep time

15 min

Cooking time

45 min

Portions

Total time

1 h

Ingredients

160 g Spaghetti
1 can Anchovies in Oil
1 grosser Fenchel
3 raw Italian Sausages
3 cloves of Garlic, chopped
2 Spring-onion, chopped
Pepper
Paprika
Rosemary
Oregano
200 ml Tomato sauce
grated Parmesan to taste

Instructions

Step 1

Pour the anchovies with the oil into a heavy pot, add the chopped garlic and fry well. Be careful, the anchovies tend to spit!

Step 2

Remove the skin of the sausages and chop up the meat. Add to the pan and fry well.

Step 3

Meanwhile chop up the fennel and the spring-onion and add them to the meat. Season well! Let simmer until the vegetable is soft.

Step 4

Then add the tomato sauce and let cook for 30 minutes.

Step 5

Meanwhile cook the spaghetti as advised on the packaging. Drain them and then add them to the sauce. Serve the spaghetti with grated Parmesan.

Notes

Here are more Fennel Recipes.

Spaghetti con Salsiccia e Finocchi