Ingredients
Scale
- ½ lb mild Italian sausage
- 1 small fennel bulb (chopped)
- 1/3 cup diced oil packed sun dried tomatoes
- 1 tsp dried rosemary
- 1/2 cup dry white wine
- 2 ½ cups cooked pasta (al dente)
- Fresh grated Parmesan cheese (for garnish)
Instructions
- In a large skillet cook the sausage until browned. Drain well and add fennel. You may need to add a touch of oil to stop the fennel from sticking.
- Cook for 2-3 minutes until the fennel begins to brown, stirring and breaking up the sausage. Add the sun dried tomatoes, rosemary, and cook for an additional minute.
- Add the wine and cook for another 2-3 minutes until it has reduced to half.
- Adjust seasoning and add pasta to the pan. Cooking for just a few seconds, while tossing all the ingredients together.
- Serve immediately topped with Parmesan cheese.
- Category: Main, Primi
- Cuisine: Italian