Sausage, Tomato & Fennel Shells

sausage tomato and fennel shells
  • 4Servings


  • 3/4 pound sweet Italian sausage, casings removed
  • 1 bulb fennel, chopped, fronds reserved
  • 1 cup white wine
  • 6 ounces cherry tomatoes
  • 4 tablespoons butter
  • 1 shallot, finely chopped
  • 3/4 pound pasta shells, cooked, 1/2 cup cooking water reserved
  • Grated Parmesan
  • Lemon zest


In large skillet, cook sausage over medium-high, breaking up with a spoon, until browned, 5 minutes. Add chopped fennel, wine, tomatoes, butter and shallot; cook until softened, 12 to 14 minutes. Stir in pasta and cooking water; season. Top with Parmesan, lemon zest and fennel fronds.