Food & Drink

Try Fennel Sausage Pasta for a hearty but easy meal

Fennel Sausage Pasta can also be made with celery instead of fennel.
Fennel Sausage Pasta can also be made with celery instead of fennel. Tribune News Service

Sausage, fennel, onion and tomatoes make a robust pasta topping.

Turkey sausage flavored with fennel can be found in many markets. Look for mild or sweet Italian sausage.

Fennel is a sometimes called sweet anise. It’s a large white bulb with celery-like stems and green, feathery leaves. It has a mild anise or licorice flavor and can be eaten raw or cooked.

Helpful Hints

▪  Any type of pasta can be used.

▪  Celery can be substituted for fennel. The flavor will be changed, but the recipe still tasty.

▪  Chop fennel and onion in a food processor.


▪  Place water for pasta on to boil.

▪  Prepare ingredients.

▪  Cook pasta.

▪  Complete recipe.

Shopping List

Here are the ingredients you’ll need for tonight’s Dinner in Minutes.

To buy: 1/2 pound lean, turkey sausage, 1 medium fennel bulb, 1 small head cauliflower, 1 small bunch parsley (optional), 1 small can no-salt-added crushed tomato and 1 package spaghetti

Staples: Onion, olive oil, salt and black peppercorns


1/2 pound lean turkey sausage

3 teaspoons olive oil, divided use

1 medium fennel bulb, coarsely chopped (about 2 cups)

1 cup coarsely chopped onion

1 cup cauliflower florets broken into small pieces

1/4 pound spaghetti

1 cup canned, no-salt-added, crushed tomatoes

Salt and freshly ground black pepper

2 tablespoons chopped parsley (optional)

Place a large saucepan with 3 to 4 quarts water on to boil for spaghetti. Cut sausage into 1/2-inch slices. Heat 1 teaspoon olive oil in a nonstick skillet over medium-high heat. Add sausage and saute 2 minutes. Remove sausage from skillet to a plate and add the chopped fennel, onion and cauliflower. Saute 5 minutes. As the vegetables start to color, return the sausage to the skillet for 2 minutes. Remove to a plate and add the tomatoes for 1 minute to warm through.

As soon as the water comes to a rolling boil, add the spaghetti and cook 8 to 9 minutes. Drain and add to the skillet with the tomatoes. Add the remaining 2 teaspoons olive oil, sausage and vegetables. Toss well. Add salt and pepper to taste. Sprinkle parsley on top. Makes 2 servings.

Per serving: 541 calories (29 percent from fat), 17.4 g fat (3.5 g saturated, 8.1 g monounsaturated), 84 mg cholesterol, 32.8 g protein, 64.6 g carbohydrates, 8.2 g fiber, 753 mg sodium.