Rotini with sausage, fennel, mushrooms and lemon.
Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, rotini with sausage, fennel, mushrooms and lemon. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.
Rotini with sausage, fennel, mushrooms and lemon is one of the most popular of recent trending foods on earth. It's enjoyed by millions every day. It's simple, it is fast, it tastes yummy. Rotini with sausage, fennel, mushrooms and lemon is something which I have loved my whole life. They're nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have rotini with sausage, fennel, mushrooms and lemon using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Rotini with sausage, fennel, mushrooms and lemon:
- {Get of Italian sausages, casings removed.
- {Prepare of button mushrooms, sliced 1/2 cm thick.
- {Make ready of dry rotini noodles.
- {Make ready of garlic, chopped.
- {Get of fennel bulb, chopped.
- {Get of butter.
- {Get of Juice of 1/2 lemon.
- {Get of fennel fronds.
Instructions to make Rotini with sausage, fennel, mushrooms and lemon:
- Put a large pot of salted water on high heat. Crumble the sausages into a large pan on medium-high heat. You shouldn't need oil as the sausages will release fat as they cook. Let them fry slowly until they're about half-cooked (about 3 or 4 minutes)..
- Add the mushrooms to the pan and continue cooking until the mushrooms release their water, about another 3 to 4 minutes. Your pot of water should be boiling by this point, so drop the noodles in..
- Add the garlic and fennel bulb to the pan. Continue frying, stirring occasionally, until the meat and mushrooms are caramelized and the fennel slightly softened, about 5 minutes. If your rotini isn't cooked yet, turn the pan down to low while you wait..
- Once the noodles are cooked, transfer them to the pan with a slotted spoon (so that you get just a bit of pasta water with each spoonful). Add the butter and squeeze in the lemon juice, then toss to combine. Add salt and freshly cracked black pepper to taste. Use kitchen shears to snip the fennel fronds into the pasta, then serve with a generous snow of freshly grated parmesan cheese..
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