2 tablespoons butter
1/4 cup white wine
2 cups heavy cream
Freshly ground white pepper
12 ounces Parmigiano-Reggiano cheese, grated
2 tablespoons olive oil
1 large fennel bulb, cored and thinly sliced
Freshly ground black pepper
2 pounds Cimarron Meat Company's Fresh Hot Italian Sausage
1 pound gluten free penne pasta, cooked al dente
1/4 cup fresh basil, chiffonaded
In a medium saucepan, over medium heat, melt the butter. Whisk in heavy cream and white wine. Season with salt, pepper, and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and whisk in 10 ounces of the grated cheese. Set aside and keep warm.
In a large saute pan, over medium heat, add the oil. When the oil is hot, add the fennel. Season with salt and pepper. Saute for 3 to 4 minutes or until soft. Remove the sausage from the casing and crumble into the sauté pan and continue to saute until sausage is cooked through. Remove from the heat.
In a large mixing bowl, combine the pasta, sausage mixture and cheese sauce. Mix well. Pour into a greased 2-quart oval baking dish. Sprinkle the top with remaining cheese and place in an 425 degree pre heated oven on the top rack. Bake until the top is golden brown and bubbly, about 10 to 12 minutes. Remove from the oven and cool slightly. Spoon onto serving plates and garnish with fresh basil.