Penne with sausage and fennel

Ingredients for 2 servings:

• 250g penne
• 1 clove(s) garlic
• 1 small onion(s)
• 1 bulb(s) of fennel
• 150 ml white wine
• 1 dashes lemon(s)
• 100 ml cream
• 250 g fresh sausage
• 1 sprig(s) rosemary
• 3 sprigs of thyme
• some parsley, flat-leaf
• 1 small chili pepper(s), dried
• salt and pepper
• extra Parmesan, sliced
• some Parmesan, grated
• 6 cocktail tomatoes
• some olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cook the penne according to the instructions until al dente. Squeeze the sausage out of the skin in small pieces. Heat olive oil in a pan, sauté the diced onion until translucent, add the sausage and fry for a few minutes. Halve the fennel lengthwise, remove the stalk and cut the fennel into thin strips. Add it to the pan along with the chopped garlic. After frying briefly, deglaze with white wine and lemon juice and let the liquid boil off a little. Add the chili, rosemary and thyme sprigs and simmer covered for about 10 minutes. Add the halved cocktail tomatoes to the pan and turn off the heat. Add the flat-leaf, roughly chopped parsley, the cream, the grated Parmesan and a little pasta water if desired. Fold in the drained hot pasta and season everything with salt and pepper. Let it marinate briefly, then plate up and sprinkle with shaved Parmesan.