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Pasta Toss with Roasted Fennel, Carrots and Chicken Sausage

June 6, 2010

Pasta Toss with Roasted Fennel, Carrots and Chicken Sausage

Happy one year anniversary to our very special blog, Saucy and Bossy!  Marc and I have really enjoyed sharing our meals with our readers, and we are so happy to have a little following.  This blog has definitely helped us be more creative in the kitchen, and it’s just another way for us to get to work together and do something collaboratively.  Over the course of the year, we’ve had a lot of adventures in the kitchen and at some great restaurants, and we also have spent more time becoming conscientious shoppers, working on lowering our grocery budget and making the most out of what we have in our house.  AND, over the course of the year, we definitely have the most enviable lunches of all of our coworkers.  We’re so proud of these little feats and hope to continue this blog — and we hope that you will continue reading!

OK, sapfest over!  As I mentioned in the previous post, we had a lot of stuff going on last week and didn’t have time to cook anything blog-worthy at all.  We still had a really busy weekend, but we absolutely were DYING to cook something delicious and easy.  This recipe, adapted from the the website Week of Menus, fit the bill perfectly.  The flavors of this recipe are probably decidedly autumnal, but there’s something about this that was just great for today — a stormy, windy Sunday evening.   For this recipe, we used Thin and Trim chicken sausages, which didn’t appear to have any casing.  They were pretty tasty, but didn’t roast up quite as well as a fattier chicken sausage.  For a browner sausage (and maybe a little more “snap” in your bite…) use a chicken sausage with a casing.

Enjoy!

Pasta Toss with Roasted Fennel, Carrots and Chicken Sausage

  • 10 oz. chicken sausage, sliced into coins
  • 1 large bulb fennel, sliced into strips
  • 1 large onion, sliced into strips
  • 2 carrots, sliced on an angle
  • 2 cloves garlic, sliced
  • 2 tbsp. olive oil
  • Salt and pepper
  • 8 oz. farfalle
  • 1/4 c. chopped parsley
  • Parmesan cheese (optional)
  • Crushed red pepper (optional)
  1. Preheat oven to 425 degrees.  In a casserole dish or baking sheet, toss vegetables, chicken sausage and garlic with olive oil.  Season with salt and pepper.  Roast until vegetables are tender, about 30 minutes.  Stir about halfway through.
  2. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente (following box instructions).  Drain, reserving 1/3 c. of pasta cooking water.  Transfer pasta to a large bowl.
  3. Add pasta water to casserole dish, scraping up any browned bits.  Combine roasted veggies and sausage with the pasta.  Toss with parsley.  Season with salt, pepper, and optional Parmesan and crushed red pepper.
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One Comment leave one →
  1. MomVicky permalink
    June 8, 2010 1:02 pm

    This looks really yummy! I think you should make this for me when next we visit! I want the chicken sausage with the casing on though, please!

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