Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, rotini with sausage, fennel, mushrooms and lemon. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Rotini with sausage, fennel, mushrooms and lemon is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Rotini with sausage, fennel, mushrooms and lemon is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook rotini with sausage, fennel, mushrooms and lemon using 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Rotini with sausage, fennel, mushrooms and lemon:

1. Take 3 Italian sausages, casings removed
2. Make ready 350 g button mushrooms, sliced 1/2 cm thick
3. Make ready 3 cups dry rotini noodles
4. Make ready 3 cloves garlic, chopped
5. Make ready 1 fennel bulb, chopped
6. Make ready 2 tbsp butter
7. Make ready Juice of 1/2 lemon
8. Get 1 handful fennel fronds

It's a little spicy and really cheesy and just yummy. Even though this is an Italian sausage rotini bake, that doesn't mean you have to use rotini noodles. We like to mix it up sometimes with bowtie pasta, wagon wheels, rotini. Texture: The chunks of sausage and mushroom are substantial and meaty while the pasta is tender and rich.

Instructions to make Rotini with sausage, fennel, mushrooms and lemon:

1. Put a large pot of salted water on high heat. Crumble the sausages into a large pan on medium-high heat. You shouldn't need oil as the sausages will release fat as they cook. Let them fry slowly until they're about half-cooked (about 3 or 4 minutes).
2. Add the mushrooms to the pan and continue cooking until the mushrooms release their water, about another 3 to 4 minutes. Your pot of water should be boiling by this point, so drop the noodles in.
3. Add the garlic and fennel bulb to the pan. Continue frying, stirring occasionally, until the meat and mushrooms are caramelized and the fennel slightly softened, about 5 minutes. If your rotini isn't cooked yet, turn the pan down to low while you wait.
4. Once the noodles are cooked, transfer them to the pan with a slotted spoon (so that you get just a bit of pasta water with each spoonful). Add the butter and squeeze in the lemon juice, then toss to combine. Add salt and freshly cracked black pepper to taste. Use kitchen shears to snip the fennel fronds into the pasta, then serve with a generous snow of freshly grated parmesan cheese.

Heat oil in large nonstick skillet over medium-high heat. If you have leftover baked rotini with sausage, you can portion it and freeze it for another meal later. Cook up a batch of savory Baked Rotini with Sausage and Spinach for your dinner entrée tonight with the family. Whisk eggs, milk, lemon zest and dry seasonings in large bowl until blended. Mung Bean Rotini with Peas and Mint is quick and easy high-protein pasta puttanesca dish evokes the warmth and passion of Sicily without the airfare and Mung bean soup in the instant pot made using whole green mung beans (green moong dal), ginger, lemon and mild spices is so easy & delicious!

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