Tuesday, March 26, 2013
Whole-Wheat Spaghetti with Italian Sausage and Fennel
Time: 27 minutes
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.