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Before you jump to Pasta with Italian sausage, fennel and cream recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Make smart choices when shopping for groceries. Making good decisions when obtaining food means that you’ll be able to eat nutritious meals without a lot of effort. Think about it: you aren’t going to want to deal with a chaotic store or a long drive through line at the end of the day. You’re going to go home and make what you have on hand. Make sure that what you already have is nutritious. This makes it simple to have a great meal–even if you want something junky–because you’ll be eating something that is naturally better for you than anything you’d buy in a hurry at the store or in the fast food joint.

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We hope you got insight from reading it, now let’s go back to pasta with italian sausage, fennel and cream recipe. You can have pasta with italian sausage, fennel and cream using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to cook Pasta with Italian sausage, fennel and cream:

1. Provide 5 Italian sausages, casings removed and cut into 1/4 in rounds
2. Provide 16 oz dry pasta (ideally penne, but I only had linguine)
3. Take 1 bulb fennel, chopped (reserve the fronds for garnish)
4. Get 1 large shallot, chopped
5. Use 3 cloves garlic, chopped
6. Use Juice of 1/2 lemon
7. You need 1 tbsp butter
8. Take 1/2 cup heavy cream

Instructions to make Pasta with Italian sausage, fennel and cream:

1. Put a large pot of salted water on high heat. Put a large non-stick pan on medium-high heat. Add the Italian sausages to the pan (no oil needed, they'll release oil as they cook). Fry until the sausages start to brown. If your pot of water is boiling by this point, drop in the pasta.
2. Add the fennel to the pan of sausages and fry for 2 minutes. Add the shallot and garlic and fry another 2 minutes. Add the lemon juice and a couple of splashes of pasta cooking water and turn the heat down to low.
3. Stir the butter into the sauce until it melts, then add the cream. Add salt and freshly cracked pepper to taste.
4. When the pasta is a minute from done, drag it into the pan of sauce. Toss everything together. Add pasta cooking water as needed to loosen the noodles. Serve with a garnish of the fennel fronds and freshly grated parmesan.

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