One-Pot Sausage & Fennel Pasta
Made all in one pot, this pasta combines Italian sausage, fennel, garlic, and plenty of cheese in a light, creamy tomato sauce.
Servings: 6 servings
Equipment
- 1 deep pan
Ingredients
- 3 tbsp olive oil
- 1 lb penne or smaller pasta of choice
- 375 grams ground Italian sausage sweet or spicy
- 1 large fennel bulb finely chopped, about 3 cups
- 1 shallot finely chopped
- 3 garlic cloves minced
- 3 tbsp tomato paste
- 1/2 cup dry white wine
- 5-6 cups chicken broth
- 1/2 cup heavy cream
- 1 cup parmesan cheese finely grated + more to garnish
- 1 tbsp butter
- 1 tsp lemon zest
- 1/3 cup fresh basil finely chopped
- 2 tsp fresh parsley finely chopped
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp whole fennel seeds crushed with a mortar and pestle
- 1/2 tsp black pepper
Instructions
- Grab a medium-sized, preferably deep pan and set it to medium heat.
- Add the olive oil and once it’s hot, fry your ground Italian sausage over medium-high heat until it’s crispy and cooked through.
- Once cooked, use a slotted spoon to remove the sausage and set aside.
- Reduce the heat to low-medium. In the same pan, add the shallot, fennel, and garlic. Sauté for 3–4 minutes until softened.Add the dried oregano, dried basil, dried fennel, and black pepper and let cook another minute.
- Move the ingredients to one side. Add the tomato paste on the empty side and cook 1–2 minutes. Mix the tomato paste with the other ingredients and let cook another 1-2 minutes, just until deeply red in color.
- Deglaze with the white wine; cook 2–3 minutes until slightly reduced, then pour in the chicken stock and bring to a light simmer.Start with 5 cups and work your way up to 6 if you need.
- Add the uncooked pasta, stir, then partially cover the pot with a lid, leaving a small gap for steam to escape. Occasionally stir to ensure the pasta doesn't stick to the bottom of the pan.Let it cook until nearly done then add the heavy cream; cook another 2–3 minutes until slightly thickened and the pasta absorbs more broth.
- Add the butter and toss until silky and fully absorbed.Return the sausage to the pan then add the parmesan, fresh basil, fresh parsley and lemon zest. Mix until well combined then turn off the heat.
- If needed, loosen sauce with extra cream or broth.Plate and serve, finishing with more parmesan and cracked pepper if desired.
Nutrition
Calories: 762kcal | Carbohydrates: 65g | Protein: 28g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 1561mg | Potassium: 689mg | Fiber: 4g | Sugar: 7g | Vitamin A: 740IU | Vitamin C: 9mg | Calcium: 287mg | Iron: 3mg
