Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, pasta with italian sausage, fennel and cream. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Pour in the wine, bring to a boil, and add the heavy cream, half-and. Creamy Italian Sausage Pasta is best served right after combining the sauce and the pasta. The sauce can be made ahead and gently reheated before tossing with the penne just before serving.
Pasta with Italian sausage, fennel and cream is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Pasta with Italian sausage, fennel and cream is something that I’ve loved my entire life.
To begin with this 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 cook that.
The ingredients needed to make Pasta with Italian sausage, fennel and cream:
- Prepare 5 Italian sausages, casings removed and cut into 1/4 in rounds
- Get 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
- Take 3 cloves garlic, chopped
- Take Juice of 1/2 lemon
- Get 1 tbsp butter
- Prepare 1/2 cup heavy cream
These three words, when combined, might just be my favorite phrase ever. The tomato-based cream sauce provides a velvety backdrop to the sweet fennel sausage, and the pappardelle proves to be the perfect medium to deliver both right to your mouth. And the best part - this can be on your table (and in your mouth) in no time! This Creamy Italian Sausage and Tomato Pasta is filled with so many wonderful flavors - red bell peppers, sundried tomatoes, basil, a garlicky cream sauce, parmesan to deepen the flavor, and best of all - Italian sausage fragrant with garlic and fennel.
Steps 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.
My recipe for Fennel and Sausage Pasta in a cream and white wine sauce is an upgrade of an old favourite. Scroll down to find out more. It's probably more accurate to call me a feeder rather than a foodie. This summer I've spent a surprising amount of time sans Jon and I've just not had a reason to cook. Finely slice the fennel (removing the tops and bottom and keeping some fronds for garnish).
So that is going to wrap it up for this special food pasta with italian sausage, fennel and cream recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
