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Editor's note
The use of anchovies as an umami-building secret ingredient in a cream sauce appeals to weeknight home cooks; the fennel seed paired with ground pork offers an approachable take on sausage flavor without specialty ingredients—worth noting for casual brunch or lunch offerings.
Sausage and pepper pasta:
1 lb ground chicken, pork, or other meat
4-6 minced garlic cloves
1-2 tbsp fresh parsley or 1 tsp dried parsley
1 tsp fennel seed
Salt and pepper
2 tbsp olive oil
For the pasta:
1 sm onion
1 ea bell pepper
2 ea anchovy fillets, rinsed under cold water
2 cups heavy cream
1 lb pasta
Basil and Parmesan cheese
