We love Sausage
From Food Network courtesy of Ina Garten
I belong to an Ina's Cooking Group on Facebook. Everyone raves about Ina's Sausage and Fennel Recipe. So you know I had to make it. I have to admit that I did tweek it a bit....but in the end it came out delish. I will definitely make it again. Enjoy!!
3 Tbps Extra Virgin Olive Oil
3 Cups Fennel (1 large bulb) -chopped
1 1/2 cups Yellow Onion -chopped
1 lb Sweet Italian Bulk Sausage
4 tsp minced garlic (4 cloves)
1 tsp crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 cup dry white wine
2 1/2 cups heavy cream
1/4 cup Marina's Tomato Sauce
1 lb cavatelli
1/4 cup parsley
1/4 cup Basil
1/2 cup freshly grated Italian Parmesan cheese
Heat olive oil in a Dutch over over medium heat. Add the fennel and onion and sauté for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it, until nicely browned. Add the garlic, red pepper flakes, 1 teaspoon salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, and tomato sauce. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
Meanwhile, bring a large pot of water to a boil, add a generous amount of salt, and cook the cavatelli according to the directions on the package.
Drain pasta and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and parmesan.
Serve with more grated parmesan if desired.