Fennel-Tomato Linguine

Ingredients

• •2 large fennel bulbs
• •1½ teaspoons fennel seed
• •4 gloves garlic
• •8 ounces turkey sausage
• •2 jalapeno peppers
• •2 tablespoons lemon juice
• •1 pound linguine
• •2 teaspoons olive oil
• •1 tablespoon oregano
• •1 cup parmesan
• •4 tablespoons parsley
• •2 cups reduced sodium chicken broth

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Method

From foodista.com — read the original

1. 1In a large skillet, saute and break up Italian sausage in 1 teaspoon olive oil over medium-high heat until browned. Using a slotted spoon, transfer to paper towel and set aside. In the same skillet, add garlic and jalapeno, saute for about 1 minute.
2. 2Add fennel and saute until it begins to brown, about 5 minutes.
3. 3Add broth, tomatoes, lemon juice, oregano and half the parsley. Bring to a boil, reduce heat to low, cover and let simmer until the fennel is tender, about 20 minutes.
4. 4Meanwhile, prepare pasta according to package directions. Two minutes before al dente, remove from heat and strain, but do not rinse, set aside.
5. 5When the fennel is tender, pour mixture into pasta pot, add pasta and sausage and continue to cook until linguine is al dente and has soaked up much of the sauce, about 2 to 3 minutes. Plate pasta and top with cheese and remaining parsley.