Garganelli Recipe
fennel sausage, tomato, roasted garlic
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Ingredients
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Pasta and Sauce Ingredients
Method
Cooking Instructions
- 1
Prepare the Roasted Garlic
If you haven't done so, roast the garlic by wrapping whole bulbs in aluminum foil and baking at 400°F (200°C) for about 30-35 minutes until soft. Let cool, then squeeze out the cloves.
- 2
Cook the Fennel Sausage
In a large skillet, heat the olive oil over medium heat. Add the fennel sausage, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes.
- 3
Add Tomatoes and Garlic
Add the diced tomatoes and roasted garlic to the skillet with the sausage. Season with salt and black pepper. Stir well and let simmer for about 10 minutes until the sauce thickens.
- 4
Cook the Garganelli
Meanwhile, bring a large pot of salted water to a boil. Cook the garganelli pasta according to package instructions until al dente. Drain and reserve some pasta water.
- 5
Combine Pasta and Sauce
Add the cooked garganelli to the skillet with the sausage and tomato sauce. Toss to combine, adding a bit of reserved pasta water if the sauce is too thick.
- 6
Serve
Serve the garganelli hot, garnished with fresh basil and grated Parmesan cheese.