Recipe for Perfect Pasta with Italian sausage, fennel and cream

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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. Mix cooked sauce with hot pasta and remove bay leaf from sauce before serving.

Use Italian sausages, casings removed and cut into 1/4 in rounds.
Prepare dry pasta (ideally penne, but I only had linguine).
Provide bulb fennel, chopped (reserve the fronds for garnish).
Use large shallot, chopped.
You need garlic, chopped.
You need to prepare Juice of 1/2 lemon.
Provide butter.
You need to prepare heavy cream.

Short Tips:

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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..

Heat the oil in a large frying pan. Squeeze the sausages from their skins into the pan and break up into small pieces. This Creamy Sausage Pasta is a quick and easy one pot recipe. It makes a brilliant midweek dinner This recipe for Sausage Pasta uses a few extra tricks; cream cheese for a creamy sauce without any heavy cream, chunks of sausage for mini meatballs without the faff and magical fennel seeds which. Fettuccine pasta with a rich and creamy, tomato and Italian sausage sauce.

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