Gemelli With Italian Sausage And Fennel

• 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

1. In a heavy skillet, cook sausage over moderate heat,
2. breaking into irregularly sized pieces around 3/4 inch
3. untll browned and transfer to towel and drain. Add oil to skillet
4. and cook fennel and garlic over medium low heat, until
5. soft - about 5 minutes. Add wine, stock and bring to
6. boil, cover and simmer for 5 minutes. Add cream and
7. cook until thickened and reduced by 1/3. Cook
8. gemelli until al dente - drain reserving 1 cup pasta
9. liquid. To pasta, add sausage, fennel mixture and
10. arugula. Stir until arugula wilts - add hot pasta liquid if
11. necessary. Stir in grated Parmesan and egg yolks and
12. Stir until mixed in. Add salt and pepper to taste

sweet italian sausage, olive oil, fennel bulbs, garlic, white wine, chicken stock, heavy cream, arugula, egg yolks, regianno, parmigiana reggiano

Taken from www.epicurious.com/recipes/member/views/gemelli-with-italian-sausage-and-fennel-52475421 (may not work)