Pasta with Fennel, Sausage, Pomodoro, Ricotta (Carrabba's)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 728.6
- Total Fat: 34.1 g
- Cholesterol: 63.0 mg
- Sodium: 1,150.9 mg
- Total Carbs: 73.5 g
- Dietary Fiber: 9.0 g
- Protein: 33.5 g
View full nutritional breakdown of Pasta with Fennel, Sausage, Pomodoro, Ricotta (Carrabba's) calories by ingredient
Introduction
Carrabba's Italian GrillPENNE WITH FENNEL SAUSAGE POMODORO Carrabba's Italian Grill
PENNE WITH FENNEL SAUSAGE POMODORO
Number of Servings: 6
Ingredients
-
3 tbsp Olive Oil
1 large Chopped Onion
1 Fennel bulb chopped
1 pounds Italian Sausage, Crumbled
1/2 cup Water
6 cups Tomato Sauce
1 pound Penne Pasta (or your favorite pasta shape)
1/4 cup Grated Romano/Parmesan Cheese
1/2 cup Ricotta Cheese
Directions
Serving Size: Makes 6 generous servings
Enjoy with a nice glass of red wine.
1. Heat olive oil over medium heat. Sauté onions and fennel for 10-15 minutes or until golden brown. Stir frequently. Add sausage to the pan and brown.
2. Once the sausage has browned add the water and tomato sauce, increase heat and bring sauce to a boil stirring frequently. Reduce heat and let simmer for 5 minutes.
3. Drop penne in clean, boiling, salted water and cook until al dente. Drain pasta in colander. (can start first while preparing sauce)
4. Add pasta in with sauce and toss to coat.
5. Add Romano cheese, toss with the pasta until melted.
6. Transfer pasta to serving dish or individually plate and serve with a dollop of ricotta on top.
Number of Servings: 6
Recipe submitted by SparkPeople user FEMMEDELMAR.
Enjoy with a nice glass of red wine.
1. Heat olive oil over medium heat. Sauté onions and fennel for 10-15 minutes or until golden brown. Stir frequently. Add sausage to the pan and brown.
2. Once the sausage has browned add the water and tomato sauce, increase heat and bring sauce to a boil stirring frequently. Reduce heat and let simmer for 5 minutes.
3. Drop penne in clean, boiling, salted water and cook until al dente. Drain pasta in colander. (can start first while preparing sauce)
4. Add pasta in with sauce and toss to coat.
5. Add Romano cheese, toss with the pasta until melted.
6. Transfer pasta to serving dish or individually plate and serve with a dollop of ricotta on top.
Number of Servings: 6
Recipe submitted by SparkPeople user FEMMEDELMAR.