Go Back

JC Ginger
Course Main, Primi
Cuisine Italian
Servings 2 servings


  • 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


  • 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.