Big Pasta

jump to recipe

This recipe is an original from my mom and is also known as “fridge pasta” since it started as a way to use extra veggies we had in the fridge and whatever sausage we had in the freezer. It has a robust flavor but doesn’t leave you feeling heavy afterward. It’s one of my ultimate comfort dishes.

First things first is to cook the sausage. The type of sausage is, truthfully, unimportant. I suggest some sort of Italian sausage, but I have also used turkey sausage when I want to feel like I’m making a healthier choice. I would probably stay away from a smoked sausage because it won’t absorb the other flavors in the dish as well, and may feel out of place. If you wanted a sweeter take, I’m sure chicken sausage would also be phenomenal.

I cook my sausages in a bit of olive oil on medium-high heat. Letting the oil fully heat will give the sausage a great sear, which enhances the flavor of the dish overall. When they’re done, bring them to the cutting board and slice them into rounds or half-rounds.

While the sausage is cooking, slice the fennel and the peppers. I cut the leaves off the fennel first, then cut it into quarters. From there, you can remove the core and slice each quarter. They almost end up resembling onion slices. The bell peppers should also be sliced. If you’re looking for a shorter cook time, you can cut the pepper slices in half so they’re shorter. By the time you’re done, the sausages will also most likely be done.

In the same pan you cooked the sausages in, first add the fennel. Toss in the oil and let it simmer for a couple of minutes. When they begin to soften, add the bell peppers. I suggest seasoning throughout the dish. At this time, I add salt, pepper, basil, and oregano. While that’s all softening, halve the cherry tomatoes. When the veggies are fork-tender but not completely soft, add the cherry tomatoes.

Once the cherry tomatoes have started to burst, add a splash of white wine. I use whatever is around, which is normally Pinot Grigio, but truly anything works. Stir and cook that down until it’s evaporated. This deepens the flavor, but it should not end up tasting like wine.

Once that’s evaporated, add the chicken broth, season again, this time with red pepper flakes as well, and add the sausage in. If you’re using artichoke hearts, this is also when to add them. If you have some particular eaters, you can leave them out and add them as desired. Let it reduce, stirring when you feel. You can add cream if you would prefer, but it’s not necessary.

Serve with orecchiette or medium shells. It’s even better with a heavy-handed sprinkle of parm or some baratta. If you're planning on having leftovers, I would keep the sauce separate and make fresh noodles the next day, which is what I normally do.

Full recipe below!

---

Ingredients:

• fennel bulb, sliced

• bell peppers, sliced

• cherry tomatoes, halved

• 3-4 sausage links

• artichoke hearts,

• white wine

• chicken broth

• seasonings: s&p, basil, oregano, red pepper flakes

Directions:

1. Cook sausages on medium-high heat while slicing veggies. When browned on both sides, remove the sausage from the heat. Slice down the middle, then across, creating half-rounds.

2. Add oil to the pan on medium heat. When the oil is warm, add fennel and cook for a couple of minutes before adding peppers

3. When the fennel and pepper are softening and browned a bit, add cherry tomatoes. Cook until burst.

4. Add a good splash of white wine and allow to cook down completely

5. Add enough chicken broth to cover the bottom of the pan, but not enough to cover the veggies. season to taste and reduce

6. Add sausage and chopped artichoke hearts.

7. Mix with or serve over shell pasta and top with Parmesan