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Gluten-Free Della Terra Trumpet Trio with Spicy Italian Sausage

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Serving Size: 
  • 9 oz. Pappardelle’s Della Terra Trumpet Trio
  • 1/2 tablespoon Bella Sol California Extra Virgin Olive Oil
  • 1/2 large fennel bulb (trimmed, halved through core, thinly sliced lengthwise - about 3 cups - fronds chopped)
  • 1/2 lb. spicy Italian sausage, casings removed and sausage coarsely crumbled
  • 4 oz. fresh crimini (baby bella) mushrooms, sliced
  • 2 large garlic cloves, minced
  • 1/2 tablespoon fennel seeds, coarsely crushed
  • 1/4 cup heavy whipping cream
  • 1/2 cup (or more) low-salt gluten-free chicken broth
  • 2 cups fresh baby spinach leaves
  • 1/4 cup freshly grated Parmesan cheese (plus additional for garnish)
  1. Heat oil in a large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage, and mushrooms; sauté until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1/2 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.
  2. Meanwhile, cook pasta in a large pot of boiling salted water until just tender, but still firm, stirring occasionally (14 to 16 minutes). Drain pasta and return to same pot.
  3. Add sausage mixture to pasta in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1/4 cup cheese; add more broth by 1/4 cupfuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve. Sprinkle with Parmesan cheese, if desired.

From This Recipe

$7.50 | 9 oz. package