The spicy sausage and vegetables gives this pasta dish great flavor
INGREDIENTS
4 tablespoons olive oil
1 pound Italian sausage, spicy with casings removed
1 fennel bulb, large, trimmed and thinly sliced (3 cups)
1 package mushrooms, sliced baby bella – 8 ounce size
4 large garlic cloves, chopped
1 tablespoon fennel seed
¾ cup peas, frozen
½ cup whipped cream
1 cup chicken broth, low salt – little more if needed
Salt and pepper
1 pound pasta shells
1 package of baby spinach leaves, 5 ounce size
½ cup Parmesan cheese, grated
Chopped fennel fronds
DIRECTIONS
In stovetop heat two tablespoons of olive oil in a large skillet; add sausage and sauté until golden brown; remove meat from pan and set aside
Heat up two tablespoons of olive oil; add fennel and sauté for a few minutes. Add mushrooms; sauté until all the liquid from the mushrooms evaporates, about five minutes.
Return sausage to pan with mushrooms, stir in peas and cook together about ten minutes. Add in garlic and fennel seed, stir for one minute.
Stir in whipped cream and one cup of chicken broth; bring to boil and cook until liquid is reduced and slightly thickened, two to three minutes.
Season sauce with salt and pepper.
In the meantime, cook pasta in boiling salted water on stovetop until al dente; firm but cooked.
Drain pasta and return to pot; add sausage mixture to pasta and toss until well blended. Add spinach and toss until spinach wilts.
Stir in Parmesan cheese and extra chicken broth if needed.
Upon serving sprinkle with fennel fronds and additional cheese if desired.
