Caramelized Fennel and Duck Sausage Farfalle
Equipment
- Colander
Ingredients
For the Caramelized Fennel:
- 3 tablespoons extra-virgin olive oil
- 2 large fennel bulbs trimmed, halved, cored, and thinly sliced
- 1 ¾ teaspoon Kosher salt
- ¾ teaspoon sugar
- 2 fresh bay leaves
- 2 teaspoons chopped fresh rosemary
- Freshly ground black pepper
For the Toasted Breadcrumbs:
- 1 teaspoon extra-virgin olive oil
- ¼ cup breadcrumbs
- 1/8 teaspoon Kosher salt
For the Pasta:
- Kosher Salt
- 1 ½ boxes (12 oz.) Bowtie Pasta I like to use Banza Chickpea Pasta, but you can use any type you'd like
- 9 tablespoons extra-virgin olive oil
- 5 cloves garlic thinly sliced
- 3 (about 12 oz.) smoked duck sausage links casings removed and sausage crumbled
- ¾ teaspoon red pepper flakes
- 4 cups roughly chopped baby kale packed
- 1 cup Caramelized Fennel
- 2 tablespoons chopped fresh oregano
- 1/4 cup Toasted Breadcrumbs
Instructions
For the Caramelized Fennel:
- In a large pan over low heat, add all of the ingredients and cover tightly. Cook for an hour and 15 minutes, stirring every 15 minutes. Taste and adjust seasoning, if necessary. Set aside.
For the Toasted Breadcrumbs:
- In a small pan over medium-high heat, add the olive oil. When hot, add the breadcrumbs and salt and toast for 2 ½ minutes, stirring often. Take out of the pan and set aside.
For the Pasta:
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook al dente (timing depends on which type of pasta you use – I cooked the Banza chickpea pasta for 5 minutes). Strain, saving 1 ¼ cups of the pasta water, and rinse under cold running water, until room temperature.
- In a large deep skillet over medium-high heat, add 3 tablespoons of the olive oil. When the oil is hot, add the garlic, sausage, and red pepper flakes. Cook for 6 minutes, stirring often, until nicely browned. Add the kale and cook for one minute, then add the caramelized fennel and oregano and cook for an additional minute.
- Add the pasta, saved pasta water, and the rest of the olive oil. Cook for 1 minute, until most of the liquid is absorbed. Taste and adjust seasoning. Serve with the toasted breadcrumbs sprinkled on top.
Notes
Caramelized Fennel Storage: The fennel can be made and stored in the refrigerator up to one week ahead of time, or stored in an airtight container in the freezer for up to 2 months. Let come to room temperature before using.
Toasted Breadcrumb Storage: The breadcrumbs can be made and stored in an airtight container in the pantry for up to one month.
Pasta Storage: The pasta can be made and stored in the refrigerator up to 3 days ahead of time, however it is best served immediately. Reheat in the microwave or in a skillet over the stove.
Tried this recipe?Let us know how it was!