Sausage and Fennel Cream Sauce Over Pasta

Published on January 19, 2014 | In Italian | By The Social Chef |

- Prep Time
- 8 Minutes
- Cook Time
- 15 Minutes
- Difficulty Level

I tried this pasta dish with sausage and fennel cream sauce in Orlando at Christini’s Italian Ristorante, one of the finest Italian restaurants in the United States. I have yet to have it anywhere as good but I gave it a shot and it was pretty good. The fennel really gives it a spectacular taste. I have experimented with a variety or spinoffs trying to recreate it. I suggest adding fennel seeds you grind fresh though a pepper mill just a little at a time or add as needed. I prefer a bit more than I have posted in the recipe below.

It is imperative to use a good Italian sweet or hot sausage. If using a sausage inside the casing make certain to remove the sausage from the casing prior to sautéing.

To add a nice variety add some fresh or frozen peas the last 2-minutes and fold into pasta. I have two other versions that are pretty much the same only with a slight twist.

Recipe Rating

(2 Rating)

Ingredients

1 lb Italian sweet sausage loose or casings removed (optional hot sausage if you like a kick)
4 Italian plum tomatoes chopped (optional, sometimes I leave them out)
1/2 teaspoon freshly ground fennel seed or more as needed
1/2 cup heavy cream
1 tablespoons Extra-virgin olive oil
1 lb pasta cavatappi, penne, bow tie or other pasta of choice
3/4 cup freshly grated parmigiano-reggiano
2 tablespoons minced fresh flat-leaf parsley
1/2 cup frozen peas thawed (optional)
1/4 teaspoon red hot pepper flakes (optional)
1 tablespoon olive oil

Instructions

1. Bring a large pot of water to a boil with pinch of salt
2. In a large skillet over medium heat add olive oil and fennel and stir cooking for 2-minutes to release the flavor
3. Add sausage, pinch of salt and sauté breaking up into small pieces being careful not to brown about 10-minutes (reduce heat if it starts to get crispy)
4. Add red pepper flakes, stir and remove from stove. At this time I transfer sausage to a blender and pulse to break up into small pieces being careful not to puree
5. Meanwhile in same skillet over medium heat if you are using tomatoes squeezing through hands to break up sautéing for 5-minutes
6. Add pasta to boiling water and cook 2-minutes less than time suggested for al dente
7. Add sausage back to pan, combining cream and increase heat to medium high and sauce begins to boil reducing heat to low
8. Add cheese, stir
9. Using a slotted spoon transfer pasta to sauce reserving pasta water
10. Add peas, stir and cook for 2-minutes and serve
11. Add reserved pasta water to sauce as needed if it is too thick
12. Garnish with fresh cheese and chopped parsley

Servings : 6
Ready in : 25
Course : Entrée
Recipe Type : Pasta, Pork, Sauce

Instructions

1. Bring a large pot of water to a boil with pinch of salt
2. In a large skillet over medium heat add olive oil and fennel and stir cooking for 2-minutes to release the flavor
3. Add sausage, pinch of salt and sauté breaking up into small pieces being careful not to brown about 10-minutes (reduce heat if it starts to get crispy)
4. Add red pepper flakes, stir and remove from stove. At this time I transfer sausage to a blender and pulse to break up into small pieces being careful not to puree
5. Meanwhile in same skillet over medium heat if you are using tomatoes squeezing through hands to break up sautéing for 5-minutes
6. Add pasta to boiling water and cook 2-minutes less than time suggested for al dente
7. Add sausage back to pan, combining cream and increase heat to medium high and sauce begins to boil reducing heat to low
8. Add cheese, stir
9. Using a slotted spoon transfer pasta to sauce reserving pasta water
10. Add peas, stir and cook for 2-minutes and serve
11. Add reserved pasta water to sauce as needed if it is too thick
12. Garnish with fresh cheese and chopped parsley

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...