Pasta with Italian sausage, fennel and cream
Pasta with Italian sausage, fennel and cream

Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, pasta with italian sausage, fennel and cream. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Pasta with Italian sausage, fennel and cream is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Pasta with Italian sausage, fennel and cream is something which I have loved my whole life.

Creamy Italian Sausage Pasta - pasta with sausage and spinach in the creamiest, garlicky parmesan This Creamy Italian Sausage Pasta is so creamy and so full of flavor! Penne Pasta with Italian Sausage SauceSimple Living Mama. CHEESY CROCK POT PASTA WITH ITALIAN SAUSAGEThe Southern Lady Cooks.

To begin with this particular recipe, we must first prepare a few ingredients. You can have pasta with italian sausage, fennel and cream using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Pasta with Italian sausage, fennel and cream:
  1. Prepare 5 Italian sausages, casings removed and cut into 1/4 in rounds
  2. Make ready 16 oz dry pasta (ideally penne, but I only had linguine)
  3. Take 1 bulb fennel, chopped (reserve the fronds for garnish)
  4. Get 1 large shallot, chopped
  5. Get 3 cloves garlic, chopped
  6. Get Juice of 1/2 lemon
  7. Make ready 1 tbsp butter
  8. Prepare 1/2 cup heavy cream

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. Serve over your favorite pasta with a tossed green salad and crusty garlic bread. I have been looking for a chunky meaty sauce, and this is it!

Instructions to make Pasta with Italian sausage, fennel and cream:
  1. 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.
  2. 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.
  3. Stir the butter into the sauce until it melts, then add the cream. Add salt and freshly cracked pepper to taste.
  4. 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.

I removed the casings from the sausage and instead of chopping them into pieces, I mixed the sausage with the ground beef. 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. italian sausage pasta Variations and Additions: Instead of using mild Italian sausage you can use ground sausage, chicken sausage, turkey sausage, spicy sausage. The pasta may have absorbed some of the liquid leaving it dried out. Feel free to add a bit more cream before heating.

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