Yummy Factor

  Creamy Sausage Pasta

3 T olive oil
small onion, chopped
1 lb. sweet Italian sausage, casings removed
1 cup dry white wine
pinch of fennel seeds, chopped or ground
1 1/2 cups heavy cream
salt
1 lb. rigatoni
1/2 cup Parmigiano-Reggiano

• Cook onion in the oil in a large skillet for 4 or 5 minutes. 

• Add the sausage, breaking it up (a large fork works).  Let it brown. Doesn't have to be completely cooked through.

• Add the wine and cook for 2 minutes.
• Add the fennel and cream and simmer for 20 minutes or so.  The sause should thicken.
• Add the cheese. 
• Add the cooked pasta to the skillet and toss thoroughly.
• Sometimes I use hot Italian sausage. If I have it I might add fresh basil leaves.  Real Parmigiano-Reggiano is very expensive but so worth it and this dish clamors for it.