Simple Way to Make Speedy Pasta with Italian sausage, fennel and cream

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The ingredients needed to make Pasta with Italian sausage, fennel and cream:

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

This creamy rigatoni with sausage and fennel is last-meal good. Made with al dente rigatoni noodles, crumbly Italian sausage and crunchy fennel or celery, it's everything you want in a pasta dish and more. Orecchiette pasta, the "little ears" that are typical of the Apulia region in Italy's heel, is frequently prepared with sausage and broccoli rabe. For this recipe, I've swapped the broccoli rabe.

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.

Orecchiette pasta, the "little ears" that are typical of the Apulia region in Italy's heel, is frequently prepared with sausage and broccoli rabe. For this recipe, I've swapped the broccoli rabe. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Add the sausage to a large pot on medium high. Add sliced fennel, onion, garlic, oregano, salt and pepper.

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