Ingredients
– 250g dry Paccheri or any preferred tubular pasta
– 400g sausages or sausage meat
– 2 shallots or 1 small brown onion
– 1 teaspoon fennel seeds to enhance the sausage
– 1 large lemon (zest and juice) for bright acidity and freshness
– 1 to 2 teaspoons chili flakes for heat
– 2 cloves garlic
– 60 ml crème fraîche or double cream for a smooth, creamy finish
– 70 g Parmesan cheese for nutty richness
– 15 g fresh parsley for garnish
– About 300 ml reserved starchy pasta water for making the sauce creamy and cohesive
– Plant-based sausage
– Coconut cream for dairy-free swap
– Gluten-free pasta (rice-based varieties)
– Lean sausages
Instructions
1-First, prepare all ingredients: Zest and juice the lemon, mince the garlic, and measure out items like fennel seeds and chili flakes for smooth cooking.
2-Cook the pasta: Boil 250g of Paccheri in salted water until very al dente, about 8-10 minutes, and reserve about 300 ml of the starchy water before draining.
3-While the pasta cooks, heat a pan over medium heat: Crumble and brown the 400g of sausages for 7-8 minutes until fully cooked.
4-Add aromatics: Sauté the 2 shallots, 1 teaspoon of fennel seeds, lemon zest, 1 to 2 teaspoons of chili flakes, and 2 cloves of garlic with the sausage for 2-3 minutes until fragrant.
5-Build the sauce: Stir in the lemon juice, then add the reserved pasta water, 60 ml of crème fraîche, and 70 g of Parmesan cheese. Mix until smooth and creamy.
6-Combine everything: Toss the al dente pasta into the pan with the sauce, stirring well and adjusting with more pasta water if needed for the right consistency.
7-Finish and serve: Garnish with 15 g of fresh parsley and dish out immediately for 3 to 4 servings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍋 Use both lemon zest and juice – the zest provides essential oils for fragrance while the juice adds brightness to balance the richness
🍝 Cook pasta very al dente since it will continue cooking in the sauce – this prevents mushy pasta and helps it absorb the sauce better
🌶️ Toast the fennel seeds with the shallots for 30 seconds before adding other ingredients to enhance their flavor and aroma
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 4g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg