A super easy and creamy pasta that comes together in minutes. Perfect for a quick weeknight dinner.
Pasta dishes are the best if you want a quick meal. There was a period of time when every night was pasta night for me!
The reason why I love pasta so much is that its cooking philosophy resonates with me. I like to keep things simple, use only a couple of high-quality ingredients, and whip up a delicious, hearty meal in no time. I can’t think of many other dishes that allow you to do that. Even though I don’t eat pasta every day anymore, my love for these carbs is still very much alive and well. Now, let’s get to the recipe.
Fennel Parmesan Linguine with Sausage
A super easy and creamy pasta that comes together in minutes. Perfect for a quick, weeknight dinner.
Ingredients
- 1 pound linguine
- ¾ pound mild Italian sausage, casing removed
- 1 large fennel, sliced
- 1 cup Parmigiano Reggiano, freshly grated (plus more for garnish)
- 2 tablespoons parsley, chopped
- 2 tablespoons basil, chopped
- 1 tablespoon extra virgin olive oil
- ½ cup dry white wine (see note #1 below)
- 4 cloves garlic, sliced
- 1 large shallot, sliced
- 1 teaspoon chili flakes
- 1 tablespoon unsalted butter
- Salt and pepper to taste
Instructions
- Step 1. Bring a pot of salted water to boil. Cook the pasta in salted water until the pasta is al dente (this should take about 10 minutes).
- Step 2. While the pasta is cooking, heat up the olive oil in a large skillet over medium-high heat. Sauté the shallot and chili flakes until the shallot is translucent. Toss in the garlic and sauté for another minute.
- Step 3. Add in the sausage and break up into small pieces. Sauté until golden brown then add wine to deglaze the pan (see note #2 below). Salt and pepper.
- Step 4. Now add in the fennel and sauté until translucent. Salt and pepper.
- Step 5. Transfer pasta into the skillet and add the Parmigiano Reggiano directly onto the pasta (see note #3 below). Gently mix the cheese and pasta together first before mixing with the rest of the ingredients in the skillet. Add in 2 cups of pasta water to form a sauce.
- Step 6. Mix in the parsley and basil. Lastly, add the butter to get a nice, glossy finish.
- Step 7. Serve immediately, topped with more Parmigiano Reggiano and basil.
Notes
- Sauvignon Blanc, Pinot Grigio and Pinot Blanc are some great options for the dry white wine.
- Deglazing the pan lets you to pick up all the flavorful bits that would otherwise be tossed out, so don’t waste that flavor!
- Adding the cheese directly onto the pasta allows everything else to stick onto the pasta better.
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