Try this Sausage and fennel pasta recipe, or contribute your own.
Suggest a better descriptionPeel and finally slice the garlic
Top the pasty leaves and the storks keeping them separate
Heat frying pan. Drizzle oil when hot
Squeeze the sausage meat out of the skin and break it up with spoon, stir and fry for a couple of minutes, then add garlic, pasty stalks and fennel seeds
Once likely golden had a good splash of red wine or stock or water and let it cook away
Add passata and scatter pasta
Add water from kettle to just cover pasta about 250 ml
Bubble away for 4 minutes, stirring regularly
Turn off heat, stir and parsley leaves and season
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (127g) | ||
Recipe Makes: 1 | ||
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Calories: 7 | ||
Calories from Fat: 3 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.7mg | 0 % | |
Potassium 32.8mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 0.2g | ||
Protein 0.3g | 0 % | |
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: 7
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