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The ingredients needed to cook Pasta with Italian sausage, fennel and cream:
- Use 5 Italian sausages, casings removed and cut into 1/4 in rounds
- Prepare 16 oz dry pasta (ideally penne, but I only had linguine)
- Prepare 1 bulb fennel, chopped (reserve the fronds for garnish)
- Take 1 large shallot, chopped
- You need 3 cloves garlic, chopped
- Take Juice of 1/2 lemon
- Provide 1 tbsp butter
- Use 1/2 cup heavy cream
Instructions to make Pasta with Italian sausage, fennel and cream:
- Put a large pot of salted water on high heat. Put a large non-stick pan on medium-high heat. Add the Italian sausages to the pan (no oil needed, they'll release oil as they cook). Fry until the sausages start to brown. If your pot of water is boiling by this point, drop in the pasta.
- Add the fennel to the pan of sausages and fry for 2 minutes. Add the shallot and garlic and fry another 2 minutes. Add the lemon juice and a couple of splashes of pasta cooking water and turn the heat down to low.
- Stir the butter into the sauce until it melts, then add the cream. Add salt and freshly cracked pepper to taste.
- When the pasta is a minute from done, drag it into the pan of sauce. Toss everything together. Add pasta cooking water as needed to loosen the noodles. Serve with a garnish of the fennel fronds and freshly grated parmesan.
Pasta with Sausage and Cream is a hearty, substantial dish that is quick and easy enough to make on weekday night. If I had to pick a region that this sauce is typical of I would say Emilia-Romagna, specifically Bologna. I don't know if they would serve it on penne there, but I think it works quite well. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Angel Hair Pasta with Fresh Tomato Sauce.
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