Farfelle with sausage, fennel and beans

all details

I love this pasta dish, especially the sausage meat out of its casing - so Italian! You could also use chorizo or salami if you prefer, or even prawns. Serve with a salad of radicchio, fennel and grapes.

Hot Italian: Farfalle with sausage, fennel and beans.
Hot Italian: Farfalle with sausage, fennel and beans. Photo: William Meppem

Ingredients

800g tin plum tomatoes, with juice

1 tbsp olive oil

3 Italian sausages, casing removed

2 medium fresh fennel bulbs, trimmed, finely sliced, fronds reserved

2 medium brown onions, finely diced

3 garlic cloves peeled, minced

1/2 tsp fennel seeds

1.4 litres of chicken stock

400g tin cannellini beans, rinsed and drained

1/2 cup chopped flat-leaf parsley

250g farfalle pasta, cooked until al dente

30g shaved parmesan

 

Method

Drain tomatoes, reserving the liquid. Roughly cut tomatoes and place in a bowl. Set aside.

Heat oil in a large pot over medium heat. Add the sausage, breaking it up with a wooden spoon and cook, stirring frequently, until browned. Add fennel bulb, onion, minced garlic and fennel seeds, and sauté until soft and fragrant.

Add chicken stock and tomatoes with their reserved liquid, and bring to boil. Reduce to a simmer and cook uncovered for 30 minutes. Stir through the beans, parsley and cooked pasta and heat until warmed through. Season to taste.

Sprinkle with freshly shaved parmesan and garnish with reserved fennel fronds.

 

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  • Main Ingredients - Tomato, Pasta
  • Cuisine - Italian
  • Course - Main-course
  • Occasion - Midweek dinner, Family meals

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2 reviews so far

  • 1.4L of chicken stock is way too much. I used 1 litre and had to cook it down for about an hour on a fairly high heat until it resembled more of a (still wet) sauce consistency. Having said that, it was very tasty. Next time I might try about 700ml stock.

    Commenter
    Mrs Peel
    Date and time
    July 15, 2013, 9:18PM
  • Agreed, Mrs Peel-it was far too soupy. I'd suggest only half a litre of stock, increasing the number of sausage to up to 6 depending on their size and halving the amount of tomatoes. It certainly won't look like the picture if you keep to the recipe.

    Also, you like this, there's a Marchetti rigatoni pork sausage, tomatoe and sage recipe (online) that's just as good, if not better.

    Commenter
    UpperThigh
    Date and time
    July 25, 2013, 8:03PM

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