Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, pasta with italian sausage, fennel and cream. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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Pasta with Italian sausage, fennel and cream is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Pasta with Italian sausage, fennel and cream is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must 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:
- Take 5 Italian sausages, casings removed and cut into 1/4 in rounds
- Prepare 16 oz dry pasta (ideally penne, but I only had linguine)
- Make ready 1 bulb fennel, chopped (reserve the fronds for garnish)
- Make ready 1 large shallot, chopped
- Prepare 3 cloves garlic, chopped
- Take Juice of 1/2 lemon
- Prepare 1 tbsp butter
- Prepare 1/2 cup heavy cream
Great recipe for Pasta with Italian sausage, fennel and cream. In my opinion, fennel is one of the most criminally underused vegetables. Maybe it's because it's not an everyday vegetable people are familiar with. Creamy Italian Sausage Pasta is best served right after combining the sauce and the pasta.
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.
The sauce can be made ahead and gently reheated before tossing with the penne just before serving. If I cook this dish an hour or so in advance, I keep the hot, buttered pasta warm by wrapping it in a blanket and mix it with the sauce at the last minute. 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!
So that’s going to wrap it up with this special food pasta with italian sausage, fennel and cream recipe. Thanks so much for your time. I’m sure you will make this at home. There’s 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, friends and colleague. Thank you for reading. Go on get cooking!
