{"id":567,"date":"2009-03-17T14:29:06","date_gmt":"2009-03-17T22:29:06","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=567"},"modified":"2009-03-17T14:29:06","modified_gmt":"2009-03-17T22:29:06","slug":"ziti-with-sausage-onions-and-fennel","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=567","title":{"rendered":"Ziti with Sausage, Onions, and Fennel"},"content":{"rendered":"

By Lidia Bastianich, from The Silver Spoon <\/em><\/span><\/span><\/span><\/h1>\n

<\/h1>\n

Farmers Note:\u00a0 <\/span>this recipe is a little hard to follow, but it really tastes great.\u00a0 <\/span>Just keep the saut\u00e9 going and all will be well.<\/span><\/span><\/span><\/span><\/h1>\n

\u00a0<\/span><\/span><\/p>\n

1 TBSP. sea salt\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1 lb. sweet Italian sausage<\/span><\/span><\/span><\/p>\n

1 large bulb fennel\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>5 TBSP. EV Olive oil<\/span><\/span><\/span><\/p>\n

2 onions, halved and sliced\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>\u00bd tsp chile flakes<\/span><\/span><\/span><\/p>\n

\u00bd cup tomato paste\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1 lb. ziti<\/span><\/span><\/span><\/p>\n

1 cup Parmesan or Romano cheese\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

    \n
  1. Bring a large pan of salted water to a boil. <\/span><\/span><\/span><\/li>\n
  2. Remove the sausage from its\u2019 casings and break up the meat.\u00a0 <\/span><\/span><\/span><\/span><\/li>\n
  3. Slice the fennel lengthwise into \u00bc\u201d slices.\u00a0 <\/span>Separate the layers of fennel if they are attached at the base and cut into 2-inch long pieces.\u00a0 <\/span><\/span><\/span><\/span><\/li>\n
  4. Heat the olive oil in a skillet over medium heat, add sausage, and cook for 1-\u00bd minutes.\u00a0 <\/span><\/span><\/span><\/span><\/li>\n
  5. Push sausage to one side; add onions, stirring constantly until sizzling and wilting, then stir in with meat.\u00a0 <\/span><\/span><\/span><\/span><\/li>\n
  6. Push the onion and sausage mixture to one side, and add fennel and cook for one minute until wilted then stir in with the sausage and onion mixture.<\/span><\/span><\/span><\/li>\n
  7. Push the mixture aside.\u00a0 <\/span>Sprinkle in half the salt, add chile flakes and toast for 30 seconds, and then stir them in.\u00a0 <\/span><\/span><\/span><\/span><\/li>\n
  8. Move the mixture to the sides of the pan, add tomato paste and cook, stirring constantly, for 1-2 minutes, then stir into sausage mixture.\u00a0 <\/span><\/span><\/span><\/span><\/li>\n
  9. Add pasta to boiling water and cook until almost<\/span> al dente<\/span><\/span><\/span><\/li>\n
  10. Ladle 3 cups of salted, boiling water into the skillet, stir well, and bring to boil.\u00a0 <\/span>Lower heat and simmer for about 6 minutes until fennel is soft but not mushy.\u00a0 <\/span><\/span><\/span><\/span><\/li>\n
  11. Drain pasta and add to simmering sauce; finish cooking the pasta to al dente in the sausage, fennel, and onion mixture.\u00a0 <\/span>Add more pasta water if sauce is too thick.\u00a0 <\/span><\/span><\/span><\/span><\/li>\n
  12. Sprinkle with fennel fronds and toss.\u00a0 <\/span>Remove from heat, sprinkle with Parmesan cheese, and serve.<\/span><\/span><\/span><\/li>\n<\/ol>\n

    \u00a0<\/span><\/span><\/p>\n

    \u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

    By Lidia Bastianich, from The Silver Spoon Farmers Note:\u00a0 this recipe is a little hard to follow, but it really tastes great.\u00a0 Just keep the saut\u00e9 going and all will be well. \u00a0 1 TBSP. sea salt\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 lb. sweet Italian sausage 1 large bulb fennel\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 5 TBSP. EV Olive oil 2 onions, halved and…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":178,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-567","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/567","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=567"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/567\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/178"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=567"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}