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Sausage and Fennel Pasta. Colin Price/Dinner Then Dessert. Time Commitment: 25 minutes. Why I Love It: crowd-pleaser, high protein, <30 minutes. Serves: 6.
1. In a large skillet, heat 1 tablespoon of the olive oil. Add the sausage and cook over high heat, breaking up the meat with a spoon, until browned, about 5 minutes. Add the fennel and cook, stirring occasionally, until softened and lightly browned, about 8 minutes longer. Cover and keep warm. 2.
1. In a large skillet, heat 1 tablespoon of the olive oil. Add the sausage and cook over high heat, breaking up the meat with a spoon, until browned, about 5 minutes.
Rick Stein's Guide to the Food Heroes of Britain (ISBN 0-563-52175-9), 2003 – Gourmand World Cookbook Awards 2003 – winner of category: Best Guide; Rick Stein's Food Heroes, Another Helping (ISBN 0-56348-752-6), 2004; Rick Stein's Complete Seafood (ISBN 1-58008-568-7) – winner of the James Beard Foundation Award 2005 for Cook Book of the Year
Guest chef Peter Kuravita from Sydney restaurant Flying Fish, showed the contestants two completely different bug dishes– one with an accompanying shaved fennel and edamame salad and a main dish featuring a spicy ginger and chilli sauce. 1,037,000 5th 34th Week 6 (Melbourne Week) 30/06-1 Sunday 23 May 2010
Rick_Stein_cooking_demonstration_in_2006.jpg (800 × 600 pixels, file size: 140 KB, MIME type: image/jpeg) This is a file from the Wikimedia Commons . Information from its description page there is shown below.
Cook sausage, breaking into large chunks, until golden brown and crispy, 8 to 10 minutes. Using a slotted spoon, transfer to a plate. In same skillet over medium heat, heat 1 tablespoon oil.