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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, pasta with italian sausage, fennel and cream. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Pasta with Italian sausage, fennel and cream is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Pasta with Italian sausage, fennel and cream is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook pasta with italian sausage, fennel and cream using 8 ingredients and 4 steps. Here is how you cook 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. Take 16 oz dry pasta (ideally penne, but I only had linguine)
  3. Get 1 bulb fennel, chopped (reserve the fronds for garnish)
  4. Make ready 1 large shallot, chopped
  5. Prepare 3 cloves garlic, chopped
  6. Prepare Juice of 1/2 lemon
  7. Take 1 tbsp butter
  8. Prepare 1/2 cup heavy cream
Steps 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.

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