Ingredients
– 250g dry Paccheri pasta or a similar tubular pasta like rigatoni or penne
– 400g sausage meat, which can be substituted with chicken, turkey, vegetarian sausages, or chorizo for added heat
– 2 shallots or 1 small brown onion, with alternatives like leeks, red onions, or spring onions
– 1 teaspoon fennel seeds, with substitutes like anise or caraway seeds
– Zest and juice of 1 large lemon, where lime can be used instead
– 1 to 2 teaspoons chili flakes, or fresh chili or cayenne pepper
– 2 cloves of garlic
– 60 ml crème fraîche or double cream, with substitutes like Greek yogurt, sour cream, or dairy-free cream
– 70g grated Parmesan cheese, or alternatives such as Pecorino Romano, Grana Padano, or vegan parmesan
– 15g fresh chopped parsley, with options like basil, cilantro, or dill
– Oil for browning the sausage
– 500 ml pasta water, reserved for cooking and sauce adjustments
Instructions
Gathering your ingredients first makes this recipe smooth and enjoyable. Start by crumbling and browning 400g of sausage meat in a bit of oil over medium heat to build a savory base.
Once browned, add 2 shallots or 1 small brown onion along with 1 teaspoon fennel seeds, sautéing until they soften and release their aroma.
Next, stir in the zest and juice of 1 large lemon, 1 to 2 teaspoons chili flakes, and 2 cloves of minced garlic to brighten and spice up the mix.
In another pot, cook 250g of dry Paccheri pasta in less water than usual to keep it starchy, aiming for al dente texture and reserving about 500 ml of that water.
After draining the pasta, blend 200 ml of the starchy water with 60 ml crème fraîche or double cream and 70g grated Parmesan cheese into the sausage mixture to form a creamy sauce.
Toss the cooked pasta into the sauce, adjusting with more pasta water if needed for the right consistency.
For the final touch, mix in 15g fresh chopped parsley and season to taste for a fresh, herbaceous finish.
Remember tips like cooking pasta slightly under the package time so it finishes perfectly in the sauce, and always use that starchy water to thicken and enhance the creaminess.
Last Step:
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🥘 Cook pasta slightly under package time to finish cooking in the sauce for perfect texture.
💧 Use starchy pasta water to naturally thicken and enrich the sauce.
❄️ Sauce can be made ahead, refrigerated, or frozen for convenience and reheated gently before mixing with pasta.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: Italian-inspired
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving