Fennel and Sausage Pasta
Servings 8 servings
- 8 cups cooked pasta like rigatoni or fusili
- 2 lbs Italian sausage remove casings
- 1 medium yellow onion diced
- 22 oz pasta sauce I used Thick & Zesty (680 ml)
- 1 medium fennel bulb bulb only, fronds for garnish if desired
- 1/4 cup 10% cream
- 1/2 tsp black pepper
- 1 tsp fennel seeds
- fresh grated parmesan
- red pepper flakes optional
Remove the sausage meat from the casing. Chop the meat so it is a fine uniform texture. Fry the sausage meat over medium heat about 8 minutes, stirring and breaking it up so it is not clumpy.
Remove the stalks from the fennel bulb and chop the bulb roughly the same size as the onion dice. Add the onion and fennel to the sausage and saute another 10 minutes.
Add the pasta sauce, and spices. Simmer over medium low heat for about 15 minutes.
Add cream and just heat through.
While the sauce is cooking, cook the pasta according to manufacturer's instructions. Drain but do not rinse.
Serve sauce over pasta with fresh grated parmesan cheese and red pepper flakes (optional) for garnish.
Calories: 836kcal | Carbohydrates: 53g | Protein: 50g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 132mg | Sodium: 2305mg | Potassium: 232mg | Fiber: 4g | Sugar: 6g