Savory Venison Sausage and Fennel Egg Noodles

Name: Savory Venison Sausage and Fennel Egg Noodles
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 1 16 oz package Grandma’s wide egg noodles; 2 tbsp table salt (for pasta water); 1 lb venison Italian sausage (or pork Italian sausage); 1 7 oz jar sun-dried tomatoes, drained and chopped (reserve oil for cooking); 2 tsp garlic, minced; 2 cups fennel, thinly sliced (about 1 medium bulb); ½ cup dry white wine; 2 cups heavy whipping cream; ⅛ tsp table salt; ⅛ tsp black pepper; ¼ tsp red pepper flakes; 3 cups fresh spinach, roughly chopped (about 3 oz); ¾ cup freshly grated parmesan cheese; freshly grated parmesan cheese, for garnish; fennel fronds, for garnish

Annie Weisz of Peak to Plate

Servings

Prep Time

10 minutes

Cook Time

25 minutes

Cuisine

American

Ingredients

1 16 oz package Grandma’s wide egg noodles
2 tbsp table salt (for pasta water)
1 lb venison Italian sausage (or pork Italian sausage)
1 7 oz jar sun-dried tomatoes, drained and chopped (reserve oil for cooking)
2 tsp garlic, minced
2 cups fennel, thinly sliced (about 1 medium bulb)
½ cup dry white wine
2 cups heavy whipping cream
⅛ tsp table salt
⅛ tsp black pepper
¼ tsp red pepper flakes
3 cups fresh spinach, roughly chopped (about 3 oz)
¾ cup freshly grated parmesan cheese
freshly grated parmesan cheese, for garnish
fennel fronds, for garnish

Directions

Fill a large pot with 6 quarts of water and 2 tbsp of salt. Bring to a boil. Cook the noodles for 1-2 minutes less than the package directions. They will finish cooking in the pasta sauce but should be close to done when you drain them. Reserve 1 cup of the pasta water and drain the noodles.
While noodles are cooking, heat a large cast iron skillet (12” or larger) over medium-high heat. If your sausage is lean, add 2 tbsp of reserved oil from the sun-dried tomatoes. Add sausage to the pan and break it up with a wooden spoon. Cook for 5-6 minutes, or until cooked through and starting to brown.
Add minced garlic and sliced fennel. If there is little to no fat remaining in the pan, add an additional 1-2 tbsp of oil from the sun-dried tomatoes. Cook for 5-6 minutes, or until the fennel is starting to soften, stirring occasionally.
Add white wine and sun-dried tomatoes to the pan. Cook for 4-5 minutes, or until the wine is mostly evaporated.
Add cream and bring to a simmer. Simmer for 1-2 minutes. At this point, you can taste the sauce and add salt, pepper, and red pepper flakes. The flavor of the sauce will vary depending on the flavor and saltiness of your sausage.
Add cooked noodles and ¼ cup of the pasta water to the pan. Stir to coat the noodles. Bring to a simmer and simmer for 1-2 minutes, or until the noodles are cooked through. You can add additional pasta water if needed, 1-2 tbsp at a time.
Add spinach to the pan and stir to combine. Simmer for 1 minute or until spinach is wilted.
Add parmesan to the pan and stir to combine. Taste and add additional salt, pepper, and red pepper flakes, if needed.
Serve in bowls. Top with freshly grated parmesan cheese and fennel fronds. Enjoy!