Ingredients:

  • 1 Tbsp Olive Oil (Extra virgin)
  • 1 lb Italian Sausage (mild or spicy, removed from casings)
  • 1 medium Fennel Bulb (trimmed and thinly sliced, fronds reserved)
  • 1/2 medium Yellow Onion (finely diced)
  • 3 cloves Garlic (minced)
  • 1 tsp Dried Oregano
  • 1/4 tsp Red Pepper Flakes (adjust to taste)
  • 1/2 cup Chicken Broth (low sodium)
  • 5 oz Baby Spinach (washed and thoroughly dried)
  • 4 oz Mascarpone Cheese (full fat, room temperature)
  • 1/4 cup Parmesan Cheese (freshly grated, plus extra for serving)
  • Salt (To taste)
  • Black Pepper (To taste)

Instructions:

  1. Prep Vegetables: Mince the garlic and dice the onion. Trim the fennel bulb, reserving the wispy fronds for garnish, and slice the bulb thinly.
  2. Brown the Sausage: Heat olive oil in the large skillet over medium-high heat. Add the sausage meat and break it up vigorously with a wooden spoon. Cook until deeply browned and fully rendered (about 6-8 minutes). Do not drain the fat.
  3. Sauté Aromatics: Reduce the heat to medium. Push the sausage to one side of the pan and add the diced onion and sliced fennel to the rendered fat. Cook, scraping up any browned bits, until the fennel softens and the onion is translucent (about 5 minutes).
  4. Add Seasoning: Stir in the minced garlic, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
  5. Deglaze: Pour in the chicken broth, scraping the bottom of the pan thoroughly to incorporate all the flavourful brown bits. Bring to a low simmer.
  6. Wilt the Spinach: Add the baby spinach in batches, stirring until each batch wilts down completely. Season the mixture generously with salt and pepper.
  7. Create the Creaminess: Reduce the heat to low. Stir in the room-temperature mascarpone cheese and the grated Parmesan until the sauce is homogenous and velvety smooth. Do not boil once the mascarpone is added.
  8. Taste and Adjust: Taste the dish and adjust salt and pepper as necessary. If the sauce is too thick, add a splash more broth.
  9. Serve: Garnish generously with the reserved fennel fronds and extra grated Parmesan. Serve immediately.