Categories: Pasta

Ingredients

• 1 lb. penne pasta
• 1 lb. Italian turkey or pork sausage, casings removed
• 1 Tbsp. olive oil, optional
• 1 large fennel bulb OR 2 medium, about 1 lb. when trimmed
• 1/4 tsp. salt
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1 tsp. fresh thyme leaves OR 1/2 tsp. dried
• 15 pitted Kalamata olives, quartered lengthwise

Directions

1. Cook the pasta in a large pot of well-salted boiling water until al dente; drain, saving 1/2 cup of the pasta water.
2. Meanwhile, brown the sausage over medium-high heat in a large skillet, breaking up the pieces with a wooden spoon; cook until no pink remains, 5 minutes. Transfer to a bowl.
3. Cut the fennel into slices, about 1/4 inch thick; cut those slices crosswise into sticks, again about 1/4 inch.
4. Add olive oil to skillet, if needed to cook fennel. Add fennel; season with salt. Cook over medium heat until softened and caramelized, 10 minutes.
5. Stir in wine; cook to reduce by half. Ass the cream, thyme and sausage. Simmer until the sausage is thickened slightly.
6. Add the drained pasta to the skillet along with the olives. Toss to coat the pasta. Add some of the reserved hot pasta water if dish seems dry.

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