By Mary Parks & Alon Argüello | 25 minutes

 

This spicy sausage pasta comes together in minutes and is made with green crab broth, sausage, and fennel. We used frozen green crab broth for this recipe, which you can learn how to prepare here.

INGREDIENTS

  • 6-8 spicy Italian sausages, removed from casing

  • 1 Tbsp olive oil 

  • ½ onion, diced

  • ½ fennel bulb, sliced

  • 3 cloves of garlic, crushed

  • 1 apple, sliced (macintosh or something a little sour)

  • 1 cup green crab stock

  • 1 cup white wine 

  • 2 sprigs thyme 

  • 1 tsp red pepper flakes 

  • ½ tsp paprika 

  • ½ tsp chili powder

  • 2 leaves garden safe

  • 1 tsp caraway seeds

  • ½ tsp pepper

  • salt to taste

  • long pasta of choice (linguine, bucatini, spaghetti) 


DIRECTIONS

  1. Put pasta water on the stove to bring to a boil

  2. Put a skillet with olive oil on medium heat and add sausage to the pan. Break apart the sausage with a fork and form a little “mote” with the sausage. Add onions, fennel, and garlic to the middle of the pan and slowly incorporate with the sausage. 

  3. Add spices and sauté until the sausage is fully cooked and onions and fennel are translucent. 

  4. Deglaze the pan with white wine and a cup of green crab stock. Cook until liquid is reduced ⅔ of the way. 

  5. While the sauce is reducing, add pasta to the boiling water and cook according to package instructions minus one minute. 

  6. Once pasta is cooked, remove from the pot and add pasta to the skillet. Mix together the sauce and pasta until silky, adding pasta water as needed. 

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