Roasted Fennel and Sundried Tomato Pasta
A delicious creamy pasta with roasted fennel, sundried tomatoes and basil.
Servings: 4 servings
Ingredients
- 8 ounces dry pasta - any will work
- 3 tablespoons olive oil
- 5 cloves garlic - minced
- 1/3 cup sundried tomatoes - chopped
- 1 cup roasted fennel - chopped roast in a 400 F. oven with salt and pepper for 30 minutes or cook in a pan until softened
- 1/2 pound ground sausage - cooked optional
- 2 1/2 cup pasta water - water you cooked the pasta in
- 1/2 cup cream
- 2 tablespoons lemon juice
- 1 tablespoon water
- 1 tablespoon cornstarch
- 1/2 cup parmesan cheese
- 1/4 teaspoon salt - more to taste at end
- 1/2 cup fresh basil - roughly torn or chopped if you don't have fresh basil you can use 2 tablespoons dried basil
Instructions
- Cook pasta in salted water according to package directions. Reserve 2 1/2 cups of pasta water.
- In a large skillet, add olive oil, garlic, sundried tomatoes, fennel and sausage (if using it) cook until the garlic starts to get golden, we don't want it to burn.
- Add the pasta water, cream and lemon juice and stir with the garlic, tomatoes, fennel and sausage.
- In a small dish, combine cornstarch and water and then stir into the sauce mixture along with the parmesan cheese.
- Add drained pasta into the sauce and sprinkle with salt while you stir. Taste and adjust salt to preference.
- When the sauce has thickened and coats the pasta well, remove from heat and stir in the fresh basil.
- Stir and enjoy.