Wednesday: pasta with sausage and fennel

Inspired by a Bittman idea. I wanted to use sausage from the good Italian butcher, but he was unfortunately out. Damn! I ended up using standard bratwurst.

Poke a couple sausages all over with a fork. Roast in a pan over medium heat until nicely browned. Remove the sausage and add a bit of olive oil to supplement the rendered fat. Add thinly sliced fennel, salt, and orange peel. Slice the sausage and add back to the pan. Cover and cook over medium heat, stirring every once in a while, until the fennel is soft and nicely caramelized. Serve over pasta and top with grated parmesan.

Really good stuff.

To go along with the pasta I cut up a head of cauliflower and roasted it in the oven with a bit of rapeseed oil and salt.