Pasta with Fennel and Sausage
Marty Martindale

This dish is delicious and quick to make.

2T                        Olive oil

4 cloves                Garlic, thinly sliced

½                         Onion, sliced

2                          Hot (optional) Italian or favorite sausage

1                          Fennel bulb

½ t.                      Fennel spice

1 cup                    Heavy Cream to desired consistency

Saute onion and garlic in olive oil until soft.

Cook sausage until cooked through. Remove from pan. Cut into one-inch pieces.

Add thinly sliced fennel and cook until lightly cooked but crispy.

Return sliced sausage, garlic and onion to pan.

Add cream, bring to a simmer and cook for two minutes.

Serve over cooked pasta. Top with grated Parmesan cheese.


Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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