Bucatini with Sausage, Fennel, and Sourdough Breadcrumbs
Bucatini with Sausage, Fennel, and Sourdough Breadcrumbs
Serves: 4 people
Active Time: 25 minutes
Total Time: 30 minutes
Ingredients:
2 tablespoons vegetable oil
1 pound Italian sausage, casings removed
1 medium onion, diced
1 head fennel, diced (save the fronds for garnish)
2-3 cloves garlic, thinly sliced
1 pound bucatini
1 cup parmesan cheese
1 lemon, juice and zest
2 tablespoon EVOO
1 cup diced sourdough bread
Kosher salt and freshly ground black pepper
Steps:
Bring a large pot of water to a boil.
In a large dutch oven, add 2 tablespoons vegetable oil over medium-high heat. Once shimmering, add in sausage and cook, breaking up with a wooden spoon until crispy, browned, and cooked through, about 5-7 minutes. Remove sausage with a slotted spoon and set aside in a bowl.
Reduce the heat to medium and add in onion and fennel. Cook 10-12 minutes, stirring occasionally, until the veg starts to soften and the onions become translucent. Add in sliced garlic and cook, stirring occasionally with a wooden spoon until softened, 2 minutes. Reduce heat to a simmer.
Generously salt the boiling water with kosher salt, the water should taste like the ocean. Drop the pasta into the water, stir, and cook according to the directions on the box.
In a large skillet, add 2 tablespoons EVOO and heat over a medium-high heat until shimmering, add in diced sourdough and cook, continuously tossing until golden brown and toasty, set aside on a paper towel-lined plate and season with kosher salt.
Reserve 1 cup of pasta water. Drain pasta, and add pasta to the dutchess. Add in reserved sausage, toss pasta, add in ½ cup pasta water, and continue to cook, sprinkling with parmesan, and continuing to toss to marry the pasta to the sauce until everything is combined. Reserving the zest on the side, add the juice of 1 lemon. Toss one more time.
Crumble the toasted bread between your hands. To serve, top with breadcrumbs, lemon zest, and fennel fronds. Enjoy!
