Easy cooking recipe Rotini with sausage fennel mushrooms and lemon with 8 ingredients and 4 stages of easy cooking, which is very easy.
Without fail recipe ultimate Rotini with sausage, fennel, mushrooms and lemon easy, delicious, practical.
Good Evening every body, at this time you get make recipe Rotini with sausage, fennel, mushrooms and lemon with 8 ingredients and 4 steps. Next this is how to prepare, please pay attention carefully.
In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 8 ingredients and 4 stages of easy cooking Rotini with sausage, fennel, mushrooms and lemon.
Ingredients for Rotini with sausage, fennel, mushrooms and lemon
Prepare 3 : Italian sausages, casings removed.
Needed 350 g : button mushrooms, sliced 1/2 cm thick.
Needed 3 cups : dry rotini noodles.
Prepare 3 cloves : garlic, chopped.
Prepare 1 : fennel bulb, chopped.
Needed 2 tbsp : butter.
Prepare : Juice of 1/2 lemon.
Prepare 1 handful : fennel fronds.
If all main ingredients Rotini with sausage, fennel, mushrooms and lemon it’s ready, We’re going into the cooking stage. Below is how to serving with fast.
Process Cooking 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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