Caramelised Fennel and Sausage Pasta

The only thing that beats my love to cook is my love to eat. I eat a pretty clean diet and have a ton of fun converting recipes to healthier versions without any sacrifice of flavor.

SCALE ½x1x2x

subheading: For the fennel fronds crumb (optional):

50g day-old bread

2 tbsp extra-virgin olive oil

2 fennel bulbs, fronds only, roughly chopped

subheading: For the pasta:

extra-virgin olive oil

400g good-quality sausages, casings removed

2 fennel bulbs, thinly sliced (save the fennel fronds)

1 onion, thinly sliced

2 large garlic cloves, minced

1 tsp fennel seeds

½ tsp chilli flakes

75ml white wine

200ml chicken stock

200g crème fraîche (or mascarpone)

80g parmigiano reggiano, grated

400g dried pasta of choice

Directions at zenaskitchen.com

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