Spicy Sausage, Fennel + Creamy Tomato Linguine

Girls night in - and by “girls” its more of a “girl” night in. That girl being me plus a Bear dog + Walter dog, and a little feel good flick. And there was this pasta. A Spicy Sausage, Fennel + Creamy Tomato Linguine loaded with parmesan and perfectly seasoned with red pepper flakes + herbs. In the world of “girl dinner” where it’s so on trend to have a couple crackers and some cheese and a glass of wine, I am proud to say that a big bowl of linguine swimming in red sauce is my idea of a girl dinner. A nice warm bowl on the couch, and a viewing of “Your So Not Invited to my Bat Mitzvah” for a sweet end to the day.

I was thrilled to heat up my leftovers + share them with Jordan when he got home from his trip. And in a house that eats primarily vegetarian, it says a lot that he gave this one 2 thumbs up.

 
 

For the pasta

  • 1 tbsp EVOO

  • 1 lb. spicy pork sausage

  • 2 tbsp butter

  • 6-7 garlic cloves, minced

  • 2 fennel bulbs, chopped

  • 1 yellow onion, diced

  • Salt + pepper

  • Red pepper flakes

  • 1/4 c. tomato paste

  • 1 c. white wine

  • 2 tbsp spicy harissa

  • 24 oz. jar of tomato purée

  • 1/2 tsp dried oregano

  • 1 c. half & half

  • Dried linguine

  • Parmesan, fresh herbs (basil + parsley), and red pepper flakes for garnish

Start by browning the sausage. Simultaneously place a Dutch oven over medium heat + place a large pot of salted water over medium low heat (covered). To the Dutch oven, add the EVOO and then the sausage. Break up the sausage with a firm spatula or wooden spoon. Cook until the sausage is browned + fully cooked. Remove the meat and place on a paper towel lined plate.

Turn the heat of the Dutch oven to medium low. Add in the butter, and then the onion, garlic, and fennel. Cook for 12-15 minutes stirring occasionally - until all of the onion + fennel are soft and tender. Stir regularly to ensure the veggies don’t burn. Sprinkle in the salt, pepper, and red pepper flakes. Add in the harissa + tomato paste, and cook for an additional 2-3 minutes. Deglaze the pan with white wine, and bring the liquid to simmer, increasing the heat to medium high. Let simmer for 2-3 minutes. Add in the tomato puree, dried herbs, + cooked sausage, and continue to simmer the sauce for 2-3 minutes. Reduce the heat to low, and continue to cook uncovered for 5 minutes. Stir in the cream, and continue to keep over low heat.

Increase the heat under the water to high. Add in the pasta noodles and cook to al dente. Toss the cook noodles in with the sauce -tossing the coat the noodles thoroughly. let them cook all together for at least 5 minutes. Twirls up big heaps of noodles in warmed bowls, sprinkle with parmesan cheese, fresh parsley, and a sprinkle of red pepper. Serve alongside some freshly roasted veggies, and you’re set.

Lesley ZehnerComment