INGREDIENTS:
1 T olive oil
1 t fennel seeds, roughly crushed with flat side of chefs knife blade
4 ea. Italian style sausage, casings removed
1/2 fennel bulb, diced
2 garlic cloves, minced
1/2 C dry white wine, water or high quality vegetable stock
1 28 oz canned diced tomatoes with juice
3/4 # mini penne pasta
1/2 C mascarpone cheese
1 Large handful fresh basil, torn
extra basil and parmesan cheese for garnish
METHOD:
Heat the olive oil in a saucepan over medium high heat to warm slightly. Add fennel seeds and fry for 30 seconds or until fragrant.
Add crumbled sausage meat, diced fennel and garlic. Cook until sausage is cooked through. Add white wine (or water or stock) to deglaze pan. Be sure to scrape up the tasty browned bits from the bottom of the pan. Reduce by half.
Add canned tomatoes and simmer for 15-20 minutes or until sauce has thickened slightly. Cook the pasta according to package directions and drain reserving 1/2 C of pasta water to thin sauce if needed.
Stir the mascarpone through the sauce and season to taste with salt and pepper. Add cooked pasta and then basil to the pan and stir to gently combine. If sauce seems dry, add a bit of reserved pasta water to achieve proper consistency.
Serve immediately garnished with extra basil and parmesan cheese.
Serves 2 with leftovers but recipe can easily be doubled if you’re entertaining
