Why Fennel and Sausage Pasta in White Wine Sauce is a GAME CHANGER
Italian sausage and fennel are the perfect ingredients to enhance this creamy white pasta sauce. Find out: What wine goes with sausage and fennel? What does adding white wine to pasta do? and How to make the tastiest white sauce pasta?
Ingredients:
1 pound penne pasta
1 pound Italian turkey or pork sausage, casings removed
1 large fennel bulb or 2 medium, about 1 pound when trimmed
1 T olive oil, optional
1/4 t salt
1/2 cup dry white wine
1/2 cup heavy cream
1 t fresh thyme leaves or 1/2 teaspoon dried
15 pitted kalamata olives, quartered lengthwise
Directions
1. Cook 1 pound pasta in a large pot of well-salted boiling water until al dente; drain, saving 1/2 cup of the pasta water.
2. As the pasta cooks, brown 1 pound sausage over medium-high heat in a large skillet, breaking up the pieces with a wooden spoon; cook until no pink remains, 5 minutes. Transfer sausage to a bowl with a slotted spoon, leaving the sausage grease behind.
3. Cut 1 fennel bulb into slices, about 1/4-inch thick; cut those slices crosswise into sticks, again about 1/4 inch.
4. Add 1 tablespoon olive oil to skillet on medium high heat, if needed to supplement the sausage grease.
5. Add fennel; season with 1/4 teaspoon salt. Cook over medium heat until softened and caramelized, 10 minutes.
6. Stir in 1/2 cup wine; cook to reduce by half.
7. Add 1/2 cup cream, 1 teaspoon thyme and reserved sausage. Simmer until the sauce is thickened slightly, but still loose.
8. Add the drained pasta to the skillet along with the olives. Toss to coat the pasta. Add some of the reserved hot pasta water if dish seems dry.
9. Serve and ENJOY!
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