Bring a large pot of salted water to a boil. Cook Fettuccine 1 minute less than package instructions. Drain and reserve a cup of Pasta Water.
Heat a large skillet with a few tablespoons of Olive Oil and add Sausage. Cook, breaking up with a potato masher into small pieces, until Sausage is crispy. Add the Herbs and the Garlic and cook. Once fragrant, about a minute, deglaze with the White Wine scraping up brown bits from the pan.
Add the Peas, a pinch of Crushed Red Pepper Flakes, Fennel Seeds or Pollen, the Tomatoes, and the Onion. Bring to a boil. Cook until sauce has thickened slightly, about 10 minutes.
Remove all but about 1 1/2 cups of Sauce and reserve for another use. Add the cooked noodles to the pan and toss with the Sauce, thinning with reserved Pasta Water as needed.
Garnish with freshly grated Parmigiano-Reggiano to serve.
1. Any kind of Sausage can be used.
2. If Fennel Pollen isn’t available, just use Ground Fennel seed.
3. It’s fresh Pea season starting this week! Use fresh spring Peas in the sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (179g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 24 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 4.3mg||0 %|
|Potassium 358.1mg||9 %|
|Total Carbohydrate 73.4g||22 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 63.5g|
|Protein 8.5g||12 %|
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: 347
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