Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, pasta with italian sausage, fennel and cream. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Pasta with Italian sausage, fennel and cream is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Pasta with Italian sausage, fennel and cream is something that I have loved my entire life. They’re fine and they look wonderful.
This Creamy Italian Sausage Pasta is so creamy and so full of flavor! Hot buttered pasta is tossed with Italian sausage and spinach in the Then Italian sausage is added - with the casings removed. Peel and finely mince the garlic and shallots.
To get started with this particular recipe, we must first prepare a few ingredients. You can have pasta with italian sausage, fennel and cream using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pasta with Italian sausage, fennel and cream:
- Make ready 5 Italian sausages, casings removed and cut into 1/4 in rounds
- Prepare 16 oz dry pasta (ideally penne, but I only had linguine)
- Prepare 1 bulb fennel, chopped (reserve the fronds for garnish)
- Prepare 1 large shallot, chopped
- Take 3 cloves garlic, chopped
- Prepare Juice of 1/2 lemon
- Take 1 tbsp butter
- Get 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. This delicious pasta with juicy salsiccia, fresh peas and fenchel is the perfect meal for every occasion, whether lunch or dinner.
Instructions 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.
In under one hour you can. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Angel Hair Pasta with Fresh Tomato Sauce. All Reviews for Pasta Sauce with Italian Sausage. I did not use the ground beef but only sweet italian sausage.
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