Fusilli with Fennel Sausage

1. 1

   In a nonreactive skillet large enough to hold the pasta, brown the sausage meat over moderately high heat, breaking it up into fine bits.

2. 2

   Stir in the fennel seeds and tomato paste and cook for 3 minutes.

3. 3

   Slowly pour the wine all over the sausage, reduce the heat to moderate and simmer until most of the wine has evaporated, about 15 minutes.

4. 4

   Meanwhile, whisk the eggs in a small bowl.

5. 5

   Whisk in the Parmigiano-Reggiano cheese and pepper.

6. 6

   In a large pot of boiling salted water, cook the pasta, stirring occasionally, until tender but firm to the bite.

7. 7

   Lightly drain the pasta, reserving 1 cup of the cooking water.

8. 8

   Add the pasta to the skillet with the sausage meat and toss thoroughly until well coated.

9. 9

   Remove from the heat and quickly stir in the egg mixture, tossing with forks until each piece of pasta is evenly coated.

10. 10

    Add the reserved pasta water a few tablespoons at a time until the pasta is nicely coated with sauce.

11. 11

    Serve immediately in warmed bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.