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.

Whole Wheat Pasta with Fennel and Sausage

Total Time: 35 minutes

Grade: A-

Make Again: Yes

Recipe Source: Cook's Illustrated (March 2010)

It seems like Cook's Illustrated is trying to do some easier recipes recently. That is fine with me. This one is really easy, fast and good. It would have cooked faster if it wasn't for my slow stove top (electric.) If I had a nice gas cook top, I'm sure it would be faster (as would a lot of my cooking.)

I only used 2 tablespoons of oil, and I still felt like this was a little greasy actually. I will do it with 1 T. next time and use some pasta water to stretch the "sauce". I also felt like the 6 T. of garlic was a little bit much, and would probably use half of that next time. Turkey sausage will work here too to make a little lighter.

I didn't have any lemon with me, or fresh basil and it was still good. I think the basil would be nice, but I don't think it needed the lemon. It is definitely a good recipe for whole wheat, and I'll use again. I don't care for raw fennel, but love it when it is cooked, so this is a good recipe for that also.