Hello, I am Elise. Today, I will show you a way to prepare pasta with italian sausage, fennel and cream recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Pasta with Italian sausage, fennel and cream Recipe
Pasta with Italian sausage, fennel and cream is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Pasta with Italian sausage, fennel and cream is something that I have loved my whole life.
To begin with this recipe, we must first 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 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)
- Take 1 bulb fennel, chopped (reserve the fronds for garnish)
- Prepare 1 large shallot, chopped
- Take 3 cloves garlic, chopped
- Get Juice of 1/2 lemon
- Get 1 tbsp butter
- Make ready 1/2 cup heavy cream
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.
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