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

Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, pasta with italian sausage, fennel and cream. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Creamy Italian Sausage Pasta - pasta with sausage and spinach in the creamiest, garlicky parmesan This Creamy Italian Sausage Pasta is so creamy and so full of flavor! Peel and finely mince the garlic and shallots. Remove sausage meat from casing and chop roughly or crumble.

Pasta with Italian sausage, fennel and cream is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Pasta with Italian sausage, fennel and cream is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. 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:
  1. Take 5 Italian sausages, casings removed and cut into 1/4 in rounds
  2. Prepare 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. Take 3 cloves garlic, chopped
  6. Take Juice of 1/2 lemon
  7. Prepare 1 tbsp butter
  8. Prepare 1/2 cup heavy cream

Pasta with Sausage and Cream is a hearty, substantial dish that is quick and easy enough to make on weekday night. If I had to pick a region that this sauce is typical of I would say Emilia-Romagna, specifically Bologna. I don't know if they would serve it on penne there, but I think it works quite well. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste.

Instructions 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.

Angel Hair Pasta with Fresh Tomato Sauce. Here's what you need: hot italian sausage, large onion, garlic, fennel bulb, dried oregano, salt, pepper, tomato paste, canned chopped tomato, orecchiette pasta Add the sausage to a large pot on medium high. Add sliced fennel, onion, garlic, oregano. All Reviews for Pasta Sauce with Italian Sausage. I did not use the ground beef but only sweet italian sausage.

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