Whole-Wheat Spaghetti with Italian Sausage and Fennel

Published March 1, 2010. From Cook's Illustrated.

Why this recipe works:

We wanted to create a whole wheat pasta sauce recipe that would provide just the right complement to the hearty flavor and firm texture of whole-wheat spaghetti. We found that a boldly flavored sauce made with sausage and chunks of sautéed fennel provides a nice counterpoint to the whole-wheat… read more

We wanted to create a whole wheat pasta sauce recipe that would provide just the right complement to the hearty flavor and firm texture of whole-wheat spaghetti. We found that a boldly flavored sauce made with sausage and chunks of sautéed fennel provides a nice counterpoint to the whole-wheat pasta’s hearty texture. Starch from some added pasta liquid thickens the sauce and helps it cling to the spaghetti. A sprinkling of freshly grated Pecorino Romano, which our tasters preferred to the more subtle Parmesan, adds a salty tang to a simply sauced whole-wheat spaghetti recipe.

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Serves 4

Chop the basil at the last possible moment to prevent it from discoloring.

Ingredients

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