Dinner Tonight: January 13, 2021
Archive »Chef Nate's Sausage Fusilli
One person closes his eyes and tries to remember details asked by the others at the table: Color of the walls? What shirt is Dad wearing?
If you could live during another time in history, when would you want to live? Why?
This recipe was provided to us by kid Chef Nate, who says it’s a quick, easy and delicious pasta dish. Chef Nate nominated this Sausage Fusilli as one of the back-to-school dinners that makes him smile on a busy weeknight!
1 lb. of ground sausage meat
1 pound of fusilli pasta
2 TBSP butter
1 TBSP olive oil
1 clove garlic, minced
A dash of fennel seeds
8 oz white wine
Salt and pepper, to taste
Crushed red pepper, to taste
Parmesan cheese for serving (optional)
Cook the fusilli in boiling water according to package directions.
Combine the olive oil and butter in a large cast iron skillet.
Melt butter over medium heat. Add garlic and sauté until golden brown.
Add your sausage meat and fennel, and cook it until golden brown.
Add the juice and zest of the lemon, stir, and after about 5 minutes, pour in the wine.
Stir, reduce heat, cover, and let reduce by half.
Drain the fusilli and add it into the sausage mixture. Stir until the pasta is well coated.
Season with salt, pepper and crushed red pepper flakes.