Creamy Tomato, Sausage & Fennel Mezze Maniche
★★★☆☆
Ingredients
- 125ml (½ cup) dry white wine
- 2 tablespoons extra virgin olive oil
- 125ml (½ cup) heavy cream
- 2 small or 1 medium shallot, finely diced
- 40g (about ½ cup) Parmigiano Reggiano, freshly finely grated
- 4 cloves garlic, finely sliced
- A large handful of fresh basil leaves, finely shredded
- 1 teaspoon fennel seeds, lightly crushed
- 400g mezze maniche pasta (or rigatoni)
- A pinch of dried chili flakes (to taste)
- 350g pork and fennel sausages (about 4), casings removed and broken into pieces
- 5 tablespoons tomato paste
- Sea salt
Instructions
- 1. Have all ingredients prepped (mise en place) before you start, as the pasta and sauce cook simultaneously. The pasta will finish cooking in the sauce, so timing is key.
- 2. Bring a large pot of water to a rolling boil. Add 2 generous pinches of sea salt—carefully taste the water; it should be salty like the sea, but not overwhelmingly so.
- 3. Add the mezze maniche and cook for 9 minutes, or 4-5 minutes under the package instructions for al dente. It will finish cooking in the sauce.
- 4. While the pasta cooks, heat the olive oil in a large frying pan over medium heat.
- 5. Add the diced shallot, garlic, fennel seeds, and chili flakes. Stir for a minute until fragrant.
- 6. Add the sausage to the pan and cook until browned, breaking it up as it cooks.
- 7. Push the sausage to the side of the pan, then add the tomato paste. Stir and cook it for 1-2 minutes until it turns a deep, brick-red color. This step caramelizes the paste, deepening its flavor.
- 8. Stir the sausage back into the tomato paste, then pour in the white wine. Let it simmer for about a minute to reduce slightly.
- 9. Lower the heat, then stir in the cream. Simmer for a minute until the sauce comes together.
- 10. Just before the pasta is ready, stir the Parmigiano Reggiano and shredded basil into the sauce.
- 11. Scoop the mezze maniche directly into the pan, bringing a little pasta water with it.
- 12. Toss the pasta in the sauce, adding more starchy pasta water as needed to create a silky, creamy sauce. This process should take 2-3 minutes, and the pasta should reach al dente perfection.
- 13. Keep the sauce on the looser side—it will thicken slightly as it cools. Add more pasta water if needed to achieve the right consistency.
- 14. Taste for seasoning and adjust if necessary. Serve the pasta hot, straight from the pan.
Sausage Substitutions: If you can't find pork and fennel sausages, you can use regular pork sausages and add extra fennel seeds for that signature flavor.
Fennel Seeds: Lightly crushing the fennel seeds releases more flavor, but you can leave them whole if you don't have a spice grinder or mortar and pestle.
Tomato Paste: Caramelizing the tomato paste is key to adding depth and richness to the sauce. Make sure you cook it until it deepens in color.
Wine Substitute: If you'd like to avoid alcohol, substitute the white wine with an equal amount of water along with a splash of lemon juice or vinegar to add brightness.
Pasta Water is Key: Adding starchy pasta water is crucial for creating a silky, emulsified sauce. Don't skip this step—it helps bind the sauce to the pasta and keeps it from getting too thick.
Spice Levels: Adjust the chili flakes or Calabrian chili paste based on your spice tolerance.
Make-Ahead Tips: While this dish is best served fresh, you can make the sauce ahead of time and store it in the fridge for up to 2 days.
Serving Suggestion: Pairs perfectly with a crisp and vibrant green salad.
Wine Pairing: Medium Red