Campanelle with Fennel Sausage, Turnips, and Red Bell Pepper
This is a new one to our shareholders! Campanelle means “little bells” in Italian, because of the noodle’s resemblance to small, fluted bells. Its shape catches sauce in each little crevice, making it perfect for the vegetables of fall. Paired with fennel sausage, bright red bell pepper, and hearty turnips, this dish was created to warm you from the inside out.
You will need:
8oz Campanelle pasta
3 Tbsp scallion butter
Salt, pepper and/or acid (lemon juice or vinegar) to taste
1. Warm a large saucepan on medium heat. Add your fennel sausage and sofrito, bringing to a simmer.
2. Once your noodles are about 70% cooked, add them to the pan with 4oz of pasta water, shaking and stirring everything together. Return to a simmer.
3. Add the scallion butter and continue to shake and stir the pan constantly, fully incorporating the butter into the sauce.
4. Simmer for another minute or so until the sauce thickens and sticks to the pasta. Give your sauce a taste and adjust with salt, pepper and/or acid (lemon juice or vinegar). Finish this dish with a healthy serving of parmesan cheese and enjoy!