Spring Fiddlehead Sausage Penne
Take advantage of seasonal produce, especially when it's as short lived as fiddleheads! Fiddlehead Sausage Penne is an easy way to add these wild springtime delicacies to a humble, ever-popular pasta dish.
Ingredients
- 2 cooked Italian sausages sliced
- 1 small spanish onion julienned
- 1 clove garlic
- 1 cup fresh or frozen fiddleheads cooked
- 2 cups penne pasta
Instructions
Cook The Fiddleheads
- Cook the fiddleheads first before starting the rest of the recipe.
- Simmer the fiddleheads in a pot of water for 5 minutes and then strain them out and set the fiddleheads aside.
- Discard the cooking water as it is very bitter and not palatable.
Cook the pasta
- While the fiddleheads are cooking, bring another pot of water to a boil and cook the penne pasta according to the instructions.
Sauté The Sausage With the Remaining Ingredients
- Sauté the Italian sausage, julienned onion, and chopped garlic in a pan with some butter. Keep all the ingredients moving, shaking the pan or stirring, to prevent them from burning as the sausage browns.
- Once the onion starts to turn translucent, you can add the cooked fiddleheads to the pan.
- Once the pasta is finished cooking, toss the penne pasta in the pan with the sautéed fiddleheads, sausage, and onion. Season the whole pan with salt and freshly cracked pepper.
Nutrition
Calories: 865kcalCarbohydrates: 97gProtein: 34gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gCholesterol: 85mgSodium: 829mgPotassium: 772mgFiber: 5gSugar: 6gVitamin A: 1339IUVitamin C: 17mgCalcium: 72mgIron: 3mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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