Hi, I am Laura. Today, we’re going to make rotini with sausage, fennel, mushrooms and lemon recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a 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 popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Rotini with sausage, fennel, mushrooms and lemon is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have 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:
- Prepare 3 Italian sausages, casings removed
- Take 350 g button mushrooms, sliced 1/2 cm thick
- Take 3 cups dry rotini noodles
- Make ready 3 cloves garlic, chopped
- Prepare 1 fennel bulb, chopped
- Get 2 tbsp butter
- Take Juice of 1/2 lemon
- Take 1 handful fennel fronds
Instructions 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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