PENNE WITH FENNEL, SAUSAGE AND TOMATO

PENNE WITH FENNEL, SAUSAGE AND TOMATO image

Yield 4 people

Number Of Ingredients 11

2 large bulbs fennel.
2 yellow onions, cut into thin half moons
salt and freshly ground black pepper to taste
½ teaspoon red pepper flakes.
2 pounds sweet Italian sausage
one 28-ounce can crushed tomatoes
½ cup coarsely chopped mixed fresh basil and parsley
¼ cup heavy cream
1 pound penne
¼ cup grated Parmesan, salt and freshly ground black pepper to taste
½ cup coarsely chopped mixed fresh basil and parsley, chopped fennel fronds

Steps:

Preheat oven to 450 degrees. Remove outer layers of 2 large bulbs fennel. Finely chop fronds and set aside. Roughly chop bulbs and stalks and toss with 2 yellow onions, cut into thin half moons, salt and freshly ground black pepper to taste and ½ teaspoon red pepper flakes. Roast in a baking pan, stirring frequently, until tender and golden, about 15 minutes. Meanwhile, make sauce: In a large heavy skillet over medium-high heat, cook 2 pounds sweet Italian sausage, removed from casings and crumbled, until cooked through, 10-15 minutes. Strain sausage and discard grease. Return sausage to skillet. Add one 28-ounce can crushed tomatoes and ½ cup coarsely chopped mixed fresh basil and parsley and simmer until most liquid has evaporated, about 10 minutes. Add ¼ cup heavy cream and roasted vegetables and simmer, stirring, 5 minutes more. Meanwhile, cook pasta: Bring a large pot of salted water to a boil. Add 1 pound penne and cook until al dente. Drain penne, reserving 1 cup cooking water. Return penne to pot, add vegetable sauce and cook to heat, stirring occasionally, 2-3 minutes. Remove from heat, add¼ cup grated Parmesan, salt and freshly ground black pepper to taste and½ cup coarsely chopped mixed fresh basil and parsley, chopped fennel fronds and 1 teaspoon fennel pollen (optional). Serve with more grated Parmesan on the side.