Dinner Tonight: January 2, 2020
Archive »Chef Nate's Sausage Fusilli
Going around the table, try to name a country that begins with each letter of the alphabet. ("A...Armenia!" "B...Belgium!")
What did you do to help someone today?
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.