Ingredients: 2 large fennel bulbs, stalks removed, cut into thin wedges (about 16),1 1/2 teaspoons crushed fennel seed (you get the most flavor if you buy them whole and crush them yourself),4 gloves garlic, minced,8 ounces turkey Italian sausage, casing removed,2 jalapeno peppers, seeds and stems removed, minced (more if you’re like me and wa,2 tablespoons lemon juice,1 pound whole wheat linguine,2 teaspoons olive oil, divided,1 tablespoon fresh oregano, chopped,1 cup grated Parmesan,4 tablespoons Italian parsley, chopped, divided,2 cups reduced sodium chicken broth
Instructions:
- In a large skillet, saute and break up Italian sausage in 1 teaspoon olive oil over medium-high heat until browned. Using a slotted spoon, transfer to paper towel and set aside.In the same skillet, add garlic and jalapeno, saute for about 1 minute.
- Add fennel and saute until it begins to brown, about 5 minutes.
- Add broth, tomatoes, lemon juice, oregano and half the parsley. Bring to a boil, reduce heat to low, cover and let simmer until the fennel is tender, about 20 minutes.Meanwhile, prepare pasta according to package directions. Two minutes before al dente, remove from heat and strain, but do not rinse, set aside.When the fennel is tender, pour mixture into pasta pot, add pasta and sausage and continue to cook until linguine is al dente and has soaked up much of the sauce, about 2 to 3 minutes.Plate pasta and top with cheese and remaining parsley.
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