Pasta with fennel and cabanossi

Ingredients for 4 servings:

• 400 g spaghetti or penne
• 2 bulb(s) fennel, fresh
• 3 cloves garlic
• 250 g Cabanossi
• 1 pack of tomato puree
• 2 small cans of tomatoes, peeled
• 1 m.-sized onion(s)
• olive oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash both fennel bulbs and cut into strips. Slice the Cabanossi and set aside. Bring enough water to a boil with a little olive oil and salt for the pasta. Cook the pasta al dente according to the package instructions. Peel the onion and garlic and dice them as usual. Heat a little olive oil in a sufficiently large pan and sauté the onions and garlic until translucent. Add the Cabanossi and fry everything until well browned. Empty everything from the pan into a bowl and set aside. Briefly fry the fennel in the same pan (about 2 minutes). Add the tomato puree and peeled tomatoes. Bring everything to a boil briefly. Finally, add the Cabanossi and stir everything lightly. Put everything in a nice bowl and serve immediately. The fennel makes the recipe really fresh and incredibly light. Even the Italians would love to come to our dinner.