Categories: Pasta
Ingredients
- 2 tbsp olive oil
- 1 red pepper, chopped (about 1 1/2 cups)
- 1 medium onion, chopped (about 1 cup)
- 4 cloves garlic, minced
- 1/2 tsp ground fennel or 1 tsp fennel seeds (optional - see note below)
- 1/4 tsp red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 lb ground hot or sweet sausage (or a mix of both)
- 1/4 cup dry white wine
- 16 oz marinara sauce
- 4 cups water, divided
- 8 oz short pasta shapes
- 6 tbsp heavy cream
- 1/4 cup grated Parmesan cheese
Directions
- Heat the oil in a 12-inch skillet over medium-high heat and saute the peppers and onions until they start to soften, about 8 minutes. Stir in the garlic, fennel, red pepper flakes, and a good pinch of salt and a few cranks of black pepper. Crumble the sausage into the skillet and cook with the peppers and onions until browned. Pour the wine into the skillet and scrape up the bits on the bottom of the pan. Pour the sauce and 3 cups of water into the skillet and then stir the pasta into the mixture until well-combined.
- Bring the liquid to a boil, reduce the heat to medium-low, and cover. Allow the liquid to simmer, stirring frequently to prevent the pasta from sticking, for about 15 minutes. Every 5 minutes or so, stir in a little of the remaining cup of water. If the liquid starts boiling over, reduce the heat to low.
- When the pasta is cooked through, stir in the cream and Parmesan cheese. Allow the cream to heat through for 2 minutes. Season with salt and pepper to taste. Allow the dish to cool for 5 minutes before serving.