Creamy Pork Sausage Pasta 🍝

Ingredients:

•1 stick of butter 🧈 or 2 tablespoons extra virgin olive oil

•1 cup finely chopped fennel (optional)

•1 cup chopped yellow onion 🧅

•1 pound of pork sausage

•2 teaspoons minced garlic (2 cloves)

•1/2 teaspoon crushed red pepper flakes

•2 tablespoons tomato paste (optional)

•1 cup dry white wine (optional)

•1 cup heavy cream (optional)

•½ cup chicken broth

•1 pound rigatoni (or any pasta)

•Kosher salt and freshly ground black pepper

•1 cup freshly grated Parmesan cheese, divided

•1/2 cup thinly sliced fresh basil fresh

Instructions:

- Heat oil/butter in a large saucepan over medium-high heat. Add fennel and onion and cook, stirring often, until softened, about 5 minutes. Add sausage, and cook, breaking up with a spoon, until it is no longer pink, about 5 minutes. Add garlic and red pepper flakes, cook for 1 minute. Stir in tomato paste and cook, stirring often, until it begins to deepen in color, about 5 minutes. Add wine (optional) and cook, stirring constantly and scraping up any browned bits off the bottom of the pan, until reduced by half, about 3 minutes. Stir in heavy cream/milk and broth, reduce heat and simmer, uncovered, for 20

minutes.

- Meanwhile, cook rigatoni to al dente following package directions. Reserve 1 cup of the pasta water, then drain. Add ½ cup of pasta water to the saucepan along with ½ cup cheese and stir to combine. Season with salt and pepper to taste. Add cooked pasta and toss with sauce. Thin with additional reserved pasta water, as needed. Garnish with fresh basil and remaining ½ cup Parmesan.

enjoy 🍽️

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