For this reason my usually sparse refrigerator is rarely without Italian fennel sausages – grilled whole to a blackened char ...

Preheat oven to 375°F. Grease a 13- x 9-inch baking dish with butter, and set aside. Place sausage, fennel, onions, and thyme in a single layer on a large rimmed baking sheet.

Stir in the ground fennel seeds and chopped garlic. Fry for 2 more minutes, then add the chopped fennel. Fry for 5 minutes, then add 100ml/3½fl oz water and reduce the heat.

Add the fennel seeds, parsley stems and a generous pinch of black pepper. Fry for 4 minutes, until the meat colours a little bit but is still soft. Stir in the broccoli and add 5 tablespoons water.

1. In a large skillet, heat 1 tablespoon of the olive oil. Add the sausage and cook over high heat, breaking up the meat with a spoon, until browned, about 5 minutes.

I’d tucked this experience away in a corner of mind until I tested this one-pot pasta from food writer Ben Weiner. It features farfalle cooked in a savory sausage and fennel ragu, and it ...

Add fennel and onion, cooking until softened and the onion is translucent, about 10 minutes. Season with salt and pepper to taste. Add garlic and cook 2 minutes more.

Ingredients. 2 x 400g cans whole plum (Italian) tomatoes, with juice. 1 tbsp olive oil. 3 Italian sausages, casing removed. 2 medium fresh fennel bulbs, trimmed, finely sliced, fronds reserved ...