Pasta with fennel sausage and tomato rose sauce

By á-9348

Ingredients

• For the sauce:
• 2 tbsp Evoo
• 1/2 lb Italian sausage, casing removed
• 1 small onion, medium diced
• 1 small fennel bulb, medium diced
• 1 carrot, peeled and finely shredded
• 2 cloves garlic, minced
• 28 oz can whole tomatoes, crushed
• 1/2 c white wine
• 1 tsp dried oregano
• 1 tsp red chili flakes
• 1 c heavy cream
• salt and pepper to taste
• 1 lb short pasta
• 3/4 c fontina cheese, grated
• 1/4 c parmesan cheese, grated

Preparation

Step 1

Heat a sauce pan over medium and add olive oil. Saute the sausage, breaking it up with the back of a spoon, until cooked through. Gently saute the onion, fennel and carrot until softened, about 10 minutes. Add the garlic and chili flake and cook an additional minute. Add tomatoes, wine and oregano. Simmer for 20-30 minutes. Finish with cream, salt and pepper and simmer for 5 minutes to heat the cream through.

Heat oven to 400. Toss together with pasta and place in a baking dish. Top with cheese and bake for about 10 minutes.