Creamy raw sausage and fennel pasta

Creamy Raw Sausage and Fennel Pasta

Servings: 4

Preparation time: approximately 1.5 h

Ingredients:

240 g raw sausage

200 ml cream

250 g cherry tomatoes

100 g spinach

200 g fennel

375 g spaghetti

2 cloves garlic

1 tbsp white wine vinegar

100 g Parmesan cheese

OILI olive oil

Salt

Black pepper

0.5 tsp chili flakes

Instructions:

1. Halve the tomatoes, season with salt and black pepper, and dry in the oven at 100°C for about 90 minutes.

2. Remove the casing from the raw sausage and tear the meat into small pieces. Add a generous splash of OILI olive oil and brown until golden.

3. Remove the core and stalks from the fennel and slice thinly. Caramelize over low heat in OILI olive oil for about 30 minutes and season with salt.

4. Sauté the garlic and chili flakes over low heat in OILI olive oil, then add the browned sausage and season with black pepper.

5. Add the cream and caramelized fennel. Pour in the white wine vinegar and let the sauce reduce for a moment.

6. Cook the spaghetti al dente and add it to the sauce along with the spinach. Also add some pasta cooking water to ensure enough sauce for the pasta.

7. Add the oven-dried tomatoes and grated Parmesan, mix well. Check the taste and add more salt and black pepper if needed.

8. Serve the portions and finish with OILI olive oil, Parmesan, and a pinch of black pepper.