Recipe: Tasty Pasta with Italian sausage, fennel and cream

Pasta with Italian sausage, fennel and cream. Make this simple fennel-scented sausage to toss into pasta or onto pizza Par-cook large crumbles to fold into Thanksgiving stuffing or a pot of soup Or fry up patties and serve alongside crusty bread and a bowl of tender white Italian Fennel Sausage. Decadent and sumptuous, this Creamy, Cheesy Italian Sausage and Basil Penne pasta is comfort food at its best. Peel and finely mince the garlic and shallots.

Creamy Italian Sausage Pasta is the perfect dinner dish to whip up when you're running low on time and ingredients. Italian sausages go insanely well in both white and red sauces as they feature a flavour combo of pork and fennel. Of course you can also use regular sausages, but I'd recommend. 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

1. It's 5 of Italian sausages, casings removed and cut into 1/4 in rounds.
2. You need 16 oz of dry pasta (ideally penne, but I only had linguine).
3. Prepare 1 of bulb fennel, chopped (reserve the fronds for garnish).
4. It's 1 of large shallot, chopped.
5. Prepare 3 cloves of garlic, chopped.
6. It's of Juice of 1/2 lemon.
7. It's 1 tbsp of butter.
8. It's 1/2 cup of heavy cream.

Italian Sausage Pasta With Olive Oil Recipes. Creamy Italian Sausage Tortellini SkilletSoulfully Made. Italian Sausage Cream Of Mushroom Soup Recipes. Pasta with Sausage and Cream is a hearty, substantial dish that is quick and easy enough to make on weekday night.

Pasta with Italian sausage, fennel and cream step by step

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..

If I had to pick a region that this sauce is typical of I would say Emilia-Romagna, specifically Bologna. The pasta may have absorbed some of the liquid leaving it dried out. Feel free to add a bit more cream before heating. This delicious pasta with juicy salsiccia, fresh peas and fenchel is the perfect meal for every occasion, whether lunch or dinner. In under one hour you can. lb sweet Italian sausage link, casings removed,crumbled.