Cook, Learn, and Share to Fight Hunger.
  • 25 min.
  • 35 min.
  • 2/5

Ingredients:

Directions:

How to:

  • Put a pot of water on to boil while you begin to prepare. Salt it well.
  • Heat butter in a large skillet (fry pan) over medium heat until melted. Add the onion, chopped fennel, and fennel seeds to the skillet and cook until slightly caramelized, about 5 minutes. Add the garlic and cook for 30 seconds.
  • Add the sausage and cook until cooked through, about 6 minutes, breaking it up into small pieces as it cooks.
  • Add the tomato paste, chili paste, and dried oregano. Stir and cook for 2-3 minutes.
  • Pour in the white wine and deglaze the pan. Cook for 4-5 minutes, until the wine has mostly evaporated.
  • Add the tomato sauce and cream. Stir and simmer for 5-6 minutes until sauce is slightly thickened.
  • Put the fresh pasta in the boiling water and cook for just 1-2 minutes, until al dente. When it’s done, transfer it directly into the skillet with the sauce, along with 1/4 cup of pasta water.
  • Then add the parmesan cheese. Stir well and cook for 2-3 minutes, until thickened.
  • Serve with additional grated parmesan.
  • If you prefer a milder dish, you can reduce the amount of Calabrian chili paste or substitute it with a milder chili paste. Conversely, if you love spice, feel free to add more!
  • For added flavor, consider garnishing your dish with fresh herbs such as basil or parsley before serving. They can brighten the dish and add a fresh element.
  • Fresh pasta cooks much quicker than dried pasta, so keep an eye on it to avoid overcooking. It should be cooked al dente for the best texture.
About the Author:
LauraRising Start
# 12
  • Published Recipes: 3
  • Av. Recipe Evaluation:
  • Location: California, USA
  • Member since: 2024-09-09

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