Easiest Way to Make Quick Rotini with sausage, fennel, mushrooms and lemon

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, rotini with sausage, fennel, mushrooms and lemon. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Rotini with sausage, fennel, mushrooms and lemon is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Rotini with sausage, fennel, mushrooms and lemon is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook rotini with sausage, fennel, mushrooms and lemon using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Rotini with sausage, fennel, mushrooms and lemon:

1. Take 3 Italian sausages, casings removed
2. Make ready 350 g button mushrooms, sliced 1/2 cm thick
3. Get 3 cups dry rotini noodles
4. Make ready 3 cloves garlic, chopped
5. Get 1 fennel bulb, chopped
6. Prepare 2 tbsp butter
7. Make ready Juice of 1/2 lemon
8. Make ready 1 handful fennel fronds

Instructions to make Rotini with sausage, fennel, mushrooms and lemon:

1. 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).
2. 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.
3. 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.
4. 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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