Sausage Fennel Pasta
Course:
Dinner
Ingredients
- 11⁄2 tablespoon Olive Oil
- 11⁄2 cup Celery (diced)
- 1 Onion (diced)
- 225 grams Sausages (fennel-flavoured)
- 3 cloves Garlic
- 1⁄2 teaspoons Fennel Seeds
- 1⁄2 teaspoons Chilli Flakes
- 1⁄2 teaspoons Black Pepper
- 1 teaspoon Salt
- 240 millilitres Chicken Stock
- 1⁄2 cups Double Cream
- 33⁄100 cups Single Cream
- 1 tablespoon Tomato Puree
- 250 grams Fresh Pasta
- 1⁄4 cups Parsley
- 50 grams Parmesan Cheese
Steps
- In a large Dutch oven or other heavy-bottomed pot over medium heat, heat oil. Add celery and onion and cook, stirring often, 9 minutes until soft.
- Add sausage; cook 7 to 9 minutes, crumbling as you cook, until sausage is cooked through and browned.
- Add garlic, crushed fennel seeds, red pepper flakes, 1 teaspoon salt and ½ teaspoon black pepper. Cook for 1 minute, then pour in the stock. Bring to a boil.
- Add heavy cream, half-and-half and tomato paste. Return to boil, then reduce heat and simmer for 20 minutes, stirring occasionally, until sauce thickens.
- Meanwhile, bring a large pot of water to boil. Add 2 tablespoons of salt to boiling water, then add the pasta. Cook according to package directions. Drain and add to sauce; stir to coat pasta.
- Off heat, stir in the parsley and Parmesan cheese.
Source: https://www.girlversusdough.com/creamy-rigatoni-with-sausage-fennel/