Recipe: Tom Colicchio's Fennel and Sausage Pasta (serves 2)

TOM COLICCHIO'S FENNEL AND SAUSAGE PASTA

1/2 pound lean turkey sausage (preferably fennel-flavored)
1 medium fennel bulb, trimmed and coarsely chopped (about 2 cups)
1 cup coarsely chopped onion
1 cup cauliflower florets, broken into small pieces
1 cup canned, no-salt-added crushed tomatoes
4 ounces dried spaghetti
2 teaspoons olive oil
Salt and freshly ground pepper
2 tablespoons chopped parsley

Put a 3- to 4-quart saucepan of water on to boil.

Cut sausage into 1/2-inch slices. Heat non-stick skillet over medium-high heat. Saute sausage 2 minutes and set aside. Add fennel, onion and cauliflower to pan and saute 5 minutes.

As vegetables start to color, return sausage to skillet for 2 minutes.

Stir in tomatoes and set aside, covered, off heat.

As soon as water boils, cook spaghetti about 8 minutes. Drain and return to saucepan.

Add olive oil and toss. Add sausage mixture and salt and pepper to taste. Toss well and serve with parsley on top.

Makes 2 servings
Source: San Jose Mercury News, March 29, 2006