Pasta with salsiccia, fennel & fresh mint
Spicy salsiccia is sautéed with finely chopped fennel in olive oil and refined with fresh mint and lemon. The al dente cooked pasta combines perfectly with the flavors, while grated pecorino adds depth. The dish combines freshness, spice and creaminess - ideal for spring. It tastes particularly good with a glass of Cerasuolo di Vittoria.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main course
Cuisine Italian
Servings 2 People
Calories 680 kcal
1 Large pan
1 Cutting board & knife
1 Large saucepan
1 Grater
1 Bowl for mixing
For the pasta:
- 180 g Linguine
- 2 Salsiccia sausages Mild or spicy, depending on your preference
- 1 small fennel cut into thin strips
- 1 Garlic clove finely chopped
- 2 Tbsp olive oil
- 1 Organic lemon zest & 1 tbsp juice
- 1 Handful of mint leaves roughly chopped
- 30 g freshly grated pecorino
- Salt & pepper
Preparation:
Wash the fennel, cut in half, remove the stalk and cut into fine strips.
Press the salsiccia out of the skin and roughly chop.
Chop the mint, grate the lemon zest and squeeze out the juice.
Prepare the pan:
Heat the olive oil in a large pan.
Fry the salsiccia until it begins to color, then add the fennel and garlic.
Roast gently for 5-7 minutes until the fennel is soft.
Finish:
Add the pasta to the pan, add a little cooking water and lemon juice.
Stir in the pecorino, season with mint and lemon zest.
Season with salt and pepper and serve immediately.
Calories: 680kcalCarbohydrates: 65gProtein: 30gFat: 32g
Keyword Fennel, Herbs, Mint, Pasta with sausage, Salsiccia, Spring pasta