Hi, I am Marie. Today, we’re going to make rotini with sausage, fennel, mushrooms and lemon recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Rotini with sausage, fennel, mushrooms and lemon Recipe
Rotini with sausage, fennel, mushrooms and lemon is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Rotini with sausage, fennel, mushrooms and lemon is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have rotini with sausage, fennel, mushrooms and lemon using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Rotini with sausage, fennel, mushrooms and lemon:
- Prepare 3 Italian sausages, casings removed
- Make ready 350 g button mushrooms, sliced 1/2 cm thick
- Get 3 cups dry rotini noodles
- Take 3 cloves garlic, chopped
- Prepare 1 fennel bulb, chopped
- Prepare 2 tbsp butter
- Get Juice of 1/2 lemon
- Take 1 handful fennel fronds
Steps to make Rotini with sausage, fennel, mushrooms and lemon:
- Put a large pot of salted water on high heat. Cble 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.
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