Tuesday, March 26, 2013

Whole-Wheat Spaghetti with Italian Sausage and Fennel

Time: 27 minutes

Grade: A

Make again: Yes

Recipe Source: Cooks Illustrated (March 2010)
Recipe Source: Pasta Revolution

This was really good and simple. I lightened it up a bit using turkey sausage and 1/2 the oil and it was still pretty rich and filling. I used Ronzoni 100% whole wheat pasta and it was good. I thought I had bought the blend pasta which is not 100% whole wheat and that I've used often.

I will definitely make again because the sauce and turkey is made in the time it takes the water to boil and pasta to cook, so this is a keeper recipe.

This recipe is also featured (cut in half, for two people) in the ATK's Pasta Revolution cookbook, which I have out now from the library.

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