Gemelli With Italian Sausage And Fennel

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   In a heavy skillet, cook sausage over moderate heat,

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   breaking into irregularly sized pieces around 3/4 inch

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

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   and cook fennel and garlic over medium low heat, until

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

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

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   cook until thickened and reduced by 1/3. Cook

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   gemelli until al dente - drain reserving 1 cup pasta

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   liquid. To pasta, add sausage, fennel mixture and

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

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    necessary. Stir in grated Parmesan and egg yolks and

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    Stir until mixed in. Add salt and pepper to taste

* Per serving · 4 servings · Values may vary.