Gemelli With Italian Sausage And Fennel Recipe

Ingredients

1 lb sweet Italian sausage

1 tablespoon olive oil

1 1/2 - 2 fennel bulbs, thinly sliced

3 garlic cloves, thinly sliced

2/3 cup dry white wine

1 cup chicken stock

1/2 cup heavy cream

2 1/2 cups arugula

2 egg yolks

Parmigiana regianno, grated

Grated Parmigiana reggiano

In a heavy skillet, cook sausage over moderate heat,

breaking into irregularly sized pieces around 3/4 inch

untll browned and transfer to towel and drain. Add oil to skillet

and cook fennel and garlic over medium low heat, until

soft - about 5 minutes. Add wine, stock and bring to

boil, cover and simmer for 5 minutes. Add cream and

cook until thickened and reduced by 1/3. Cook

gemelli until al dente - drain reserving 1 cup pasta

liquid. To pasta, add sausage, fennel mixture and

arugula. Stir until arugula wilts - add hot pasta liquid if

necessary. Stir in grated Parmesan and egg yolks and

Stir until mixed in. Add salt and pepper to taste