Ingredients:
12 ounces (about 340g) of pork and fennel sausages (you can usually find these at the grocery store, or you can remove the casings from regular pork sausages and mix in ground fennel seeds)
8 ounces (about 225g) of your favorite pasta (penne, rigatoni, or spaghetti work well)
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14 ounces/400g) of diced tomatoes
1/2 cup (120ml) chicken or vegetable broth
1/2 cup (120ml) heavy cream
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and black pepper to taste
Grated Parmesan cheese for serving
Fresh basil leaves for garnish (optional)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil.
Add the pasta and cook according to the package instructions until al dente.
Drain the pasta and set it aside.
Prepare the Sausage:
While the pasta is cooking, heat a large skillet or frying pan over medium heat.
Remove the casings from the sausages if necessary and crumble the sausage meat into the skillet.
Cook the sausage, breaking it up with a wooden spoon, until it's browned and cooked through. This should take about 5-7 minutes.
Remove the cooked sausage from the skillet and set it aside.
Make the Sauce:
In the same skillet, add the olive oil and heat it over medium heat.
Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the diced tomatoes, chicken or vegetable broth, heavy cream, dried oregano, and dried basil.
Bring the sauce to a simmer and cook for about 5-7 minutes until it thickens slightly.
Season the sauce with salt and black pepper to taste.
Combine and Serve:
Return the cooked sausage to the skillet and stir it into the sauce.
Add the cooked pasta to the skillet and toss everything together until well coated with the sauce.
Allow everything to heat through for a couple of minutes.
Taste and adjust the seasoning, if needed.
Serve:
Divid
