Pasta with fennel and sausage

Ingredients for 4 servings:

• 1 fennel bulb(s)
• 100 ml white wine
• 1 cup whipped cream
• 75 ml vegetable stock
• 8 m.-large salsiccia or coarse sausages
• 3 sprigs of thyme
• 1 onion(s)
• 1 tbsp olive oil
• 2 cloves garlic

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simple and unusual pasta recipe

Finely dice the onion and garlic. Dice the fennel into pieces about 3 x 3 mm in size. Remove the sausages from their casings. Heat the olive oil in a large pan and sauté the onion and garlic until translucent. After about 2 minutes, add the fennel pieces and fry until translucent, stirring constantly. When the fennel has softened a little, remove it from the pan and keep warm. Brown the meat in the pan until crumbly. Add the fennel and deglaze everything with white wine. Allow the wine to reduce briefly, then add the vegetable stock and cream. Simmer until the fennel has the desired bite and the sauce has the desired consistency. Finally, season with salt, pepper, and chopped thyme, and serve with pasta.