Fennel Penne Casserole
Fennel Penne Casserole

Fortuna's Sausage & Italian Market Recipes

Fennel Penne Casserole


Preheat the oven to 500 degrees. Bring a pot of heavily salted water to boil. Cook the pasta al dente or even a little under cooked (remember we will be baking it too). Drain, cool and set aside. In the meantime, cook the sausage in 1 tablespoon of olive oil over medium-high heat in a large skillet. Using your spatula, break up the pieces of meat as much as you can until fully browned. Set aside. Using the fat left in the pan, saute the fennel until translucent. Add the mushrooms and continue to cook until golden brown. Add the garlic and saute for an additional two minutes. Cover the mixture with the heavy cream and simmer over high heat until reduced by half, about four minutes. Season to taste. Toss the pasta and sausage together with the cream mixture, pecorino, and 1/3 of the asiago cheese. Distribute evenly in a casserole, gratin, or baking dish and cover with the remaining cheese. Bake at 375 uncovered until golden brown on the top, about 10 minutes.

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