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Sausage & Fennel Cream Sauce over Penne Pasta

7/12/2014

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It's hard to believe that it's been just under six months since my friend said to me "why don't you start your own Food Page?"  I think the perplexed look on my face was enough to stop anyone in their tracks! No, not him, he encouraged me when others thought I was crazy to try. I started out with a simple Facebook Food Page and as that started to grow - I decided to create and manage my own website with this Blog - and here you have it!  just about six months (7/23 will be 6 months) now and my Facebook Page has over Twenty Thousand "Fan/Likes/Friends".  This website gets visited on average of 800 times a day (have no clue if that is good or not but, make me happy) and I hope in some way - you are learning along with me - inventing new recipes and trying new things!  Here is a wonderful recipe from the man who told me to "go for it" Michael Van Horn aka The Social Chef.  This is a beautiful dish and I suggest toasting the fennel a bit before grinding - it really does add such a nice depth of flavor! Enjoy! and thank you for coming along on this magicial mystery tour with me!! Diane 


Sausage & Fennel Cream Sauce over Penne Pasta

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
  • Recipe by: Michael Van Horn  Photo by: Diane Baker for Canning and Cooking at Home  

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  • Home
  • Diane's Blog
  • Canning 101
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • The Apple Cart
      • Asian Inspired Recipes
      • Bundts to Bake
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • Freezer to SlowCooker
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Soups
      • Summer Grillin' Guide
  • Work with Me
    • Privacy Policy
    • Give Aways
  • Recipes Via Email