Spanish Fennel Pasta with Longaniza

• 270g farfalle
• 150g Longaniza(without casing)
• 1 fennel
• 2 cloves of garlic
• 1 onion
• 1 carrot
• 1 chili pepper
• 1 tsp rosemary
• 1 tsp thyme
• 150ml chicken broth
• 70g tomato paste
• 50ml pasta water
• 40g grated Parmesan or nutritional yeast for serving(grated)

Preparation

1. Halve fennel, remove the core, and cut the fennel into fine strips.

2. Finely dice onion.

3. carrot lengthwise, then dice finely.

4. Finely chop 1clove clove of garlic.

5. Cut the chili pepper in half and slice into thin strips.

Searing Sausage

1. Remove the Longaniza (if necessary from the casing) and crumble or cut it into coarse pieces. In a large pan, sauté it without adding any additional fat for 3-4 minutes, until it gets some color. Then, remove it from the pan.

2. Sauté fennel, onion, carrot, and chili pepper in the remaining fat for 5-6 minutes until colorless.

Cooking Pasta

1. Fill a large pot with plenty of water, add salt, and bring to a boil. Add farfalle and cook for 10 - 12 minutes until al dente.

2. During the cooking time, remove 50ml pasta water. After the cooking time, drain the pasta through a sieve.

3. In the meantime, continue with the recipe.

Cook the Sauce

1. Add tomato paste, clove of garlic, and to the pan and sauté for 1 more minute.

2. Return the longaniza to the pan, deglaze the contents of the pan with chicken broth and the pasta water.

3. Add thyme and rosemary to the pan and simmer everything on medium heat for 12 - 14 minutes.

Final Steps

1. Add the noodles to the pan and mix everything well. Season with salt, pepper, and a pinch of sugar.

Plating

1. Distribute the noodles on plates, top with chili pepper and fennel to taste, and sprinkle grated Parmesan or nutritional yeast for serving on top.