Pasta with Italian sausage, fennel and cream. Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. 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.
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! What type of Sausage to Use for Italian Sausage Pasta. You can have Pasta with Italian sausage, fennel and cream using 8 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Pasta with Italian sausage, fennel and cream
- Prepare 5 of Italian sausages, casings removed and cut into 1/4 in rounds.
- You need 16 oz of dry pasta (ideally penne, but I only had linguine).
- You need 1 of bulb fennel, chopped (reserve the fronds for garnish).
- Prepare 1 of large shallot, chopped.
- Prepare 3 cloves of garlic, chopped.
- You need of Juice of 1/2 lemon.
- It's 1 tbsp of butter.
- You need 1/2 cup of heavy cream.
For creamy sausage pasta use either bulk Italian sausage or sweet Italian sausage links. Also pick between a sweet (mild) version or spicy, depending on your preference. Both are flavored with fennel and garlic, but spicy Italian sausage has chile peppers as well. When the pasta is nearly cooked, turn the heat down on the fennel pan and add the sausages, cream and the juice of a lemon.
Pasta with Italian sausage, fennel and cream instructions
- 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..
Check the seasoning and add more salt and black pepper if it needs it. This pasta is PACKED full of spicy Italian sausage, mushrooms, fennel, spinach and of course instead of boring pasta I used cheesy tortellini. Basically I just made your Monday about a billion times better. Now, in other news the time has changed and it's November. A spicy sausage pasta dish with a difference.
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