Creamy Salsiccia Pasta with Tomatoes and Fennel
Dive into the world of Italian flavors with this hearty Salsiccia Pasta. Juicy salsiccia meets aromatic tomatoes and delicate fennel, all enveloped in a creamy sauce. It's a simple, yet incredibly flavorful dish that will transport you straight to Italy.
Preparation
15 min.
Cook / Bake
30 min.
Servings
4
Calories
680 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
- 300 gSalsiccia sausage(removed from casing)
- 2 tbspOlive oil
- 1 mediumFennel bulb(thinly sliced)
- 1 mediumOnion(finely chopped)
- 2 clovesGarlic(minced)
- 400 gCanned diced tomatoes
- 120 mlDry white wine
- 120 mlHeavy cream
- 350 gPasta(e.g., Rigatoni, Penne)Gluten
- 60 gParmesan cheese(freshly grated, plus more for serving)Milch
- 1 tspDried oregano
- 1 Prise(n)Salt(to taste)
- 1 Prise(n)Black pepper(freshly ground, to taste)
- 2 tbspFresh parsley(chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil for the pasta. Cook the pasta according to package directions until al dente.
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the salsiccia (removed from casing) and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove the cooked salsiccia from the pan and set aside, leaving a little fat in the pan.
Add the sliced fennel and chopped onion to the skillet. Sauté for 5-7 minutes until softened and lightly caramelized. Add the minced garlic and dried oregano, and cook for another minute until fragrant.
Pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until the alcohol has cooked off.
Stir in the canned diced tomatoes and bring the sauce to a gentle simmer. Reduce the heat to low, cover, and let it cook for 10-15 minutes to allow the flavors to meld.
Stir in the heavy cream and the cooked salsiccia. Continue to simmer for another 5 minutes, uncovered, until the sauce has slightly thickened. Season with salt and freshly ground black pepper to taste.
Drain the cooked pasta, reserving about 1/2 cup (120 ml) of the pasta water. Add the drained pasta directly to the skillet with the sauce. Add the grated Parmesan cheese and toss everything together until the pasta is well coated.
If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.
💡 Tipp
Nutrition per serving
Calories
680 kcal
Protein
32 g
Carbohydrates
60 g
Fat
36 g
Fiber
6 g
Recipe on TomTaste: https://tomtaste.com/recipe/creamy-salsiccia-pasta-with-tomatoes-and-fennel