Tony Turnbull, The Times 17 January 2011
Heat splash of olive oil in large frying pan. Cut open sausages and crumble sausage meat into pan. Add sliced fennel, seeds and chillies and cook stirring occasionally until meat and fennel are caramelised, about 10 minutes.
Add wine and allow to bubble and reduce by half. Season.
Meanwhile boil pasta in salted water. When cooked, drain and add a couple of spoonfuls cooking water to sausage mix. Combine pasta and sausagemeat, stir in butter, a handful of parmesan and chopped parsley.
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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 584 | ||
Calories from Fat: 234 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.1g | 35 % | |
Saturated Fat 14.9g | 75 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 152mg | 47 % | |
Sodium 66.9mg | 2 % | |
Potassium 489.7mg | 13 % | |
Total Carbohydrate 73.2g | 22 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 71g | ||
Protein 15.3g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 584
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