2 SERVINGS | 10 MINUTES

PASTA WITH FENNEL SALSICCIA AND LEMON

A dish that's ready in ten minutes and still tastes like something you've spent ages on. Salsiccia Fänkål gives sweetness and a faint hint of aniseed, chilli flakes bring a touch of heat, and the lemon zest that fries along in the oil lays a fresh citrus note over it all. The parmesan and pasta water do the rest — they turn into a sauce all on their own.

In this recipe

Salsiccia Fänkål300 g

Kallpressad Olivolja Extra Jungfru1 liter

ingredients

1 paket Nonna Elide Salsiccia Fänkål (300 g)
1 msk Nonna Elide Olivolja Extra Jungfru
4 cloves of garlic, sliced
1 lemon
1–2 tsk chilli flakes
200 g pasta, any kind — penne works brilliantly
2 dl pasta water
1 dl grated parmesan
1 handful fresh parsley, finely chopped
Salt and freshly ground black pepper

here's how

Put plenty of salted water on for the pasta first — this dish comes together so quickly that the water needs to be boiling before you start frying. Cook the pasta al dente while you make the rest. Save 2 dl of the pasta water before draining.
Slice the sausage. Fry the slices in the olive oil in a hot pan until both sides have turned golden brown.
Add the sliced garlic and let it sizzle along for about 2 minutes.
Peel off 3 strips of lemon zest — just the yellow part, not too thick. The white pith underneath makes the dish bitter. Add the strips to the pan and let them fry along for 2 minutes.
Season with chilli flakes and black pepper.
Pour in the pasta water, the cooked pasta and the grated parmesan. Stir until the sauce thickens and clings to the pasta.
Remove the lemon zest strips.
Stir in the chopped parsley and season to taste with salt — the parmesan and pasta water have already added quite a bit.

Nonna vet bäst.