Maysara Winery

Pair this with Maysara’s 2017 Three Degrees, or 2013 or 2014 Cyrus.

Learn more about Maysara Winery.

40 minutes start-to-finish, serves 4

Ingredients

• 1 lb pasta (we used pipe rigate),
• 3 cups fennel chopped
• 1 1/2 cups yellow onion chopped
• 1 1/4 lb ground sausage
• 2 tsp garlic minced
• 1 cup white wine
• crushed red pepper flakes to taste
• 1/2 tsp fennel seed
• 1 cup heavy cream
• 2/3 cup half and half
• 1/4 cup fresh parsley chopped
• Parmesan for garnish

Instructions

1. Cook pasta in salted water to al dente (consult box for timing).

2. In a non-stick skillet, sauté the fennel and onion in olive oil until translucent (about 7 minutes). Add sausage, breaking apart and browning for 7 – 8 minutes. Add garlic, white wine, crushed red pepper flakes, and fennel seed. Salt and pepper to taste.

3. Bring to a boil. Add heavy cream and half and half and reduce heat to a simmer for 15 – 20 minutes.

4. Add pasta to the sauce and garnish with fresh parsley and parmesan.