Pasta With Sausage and Fennel Ragu

Step 1

In a medium Dutch oven or heavy-bottomed pot over medium-high heat, heat the oil until shimmering. Add the sausage and cook without moving until deep brown, 5 to 7 minutes, then break up the sausage into bite-size pieces. (A few larger chunks are fine.) Reduce the heat to medium-low, add the fennel, garlic and salt, and cook until golden, 7 to 10 minutes more.

Step 2

Add the bouillon cube, if using, and tomato paste and cook, stirring occasionally, until the paste darkens slightly, about 2 minutes. Stir in the water, 1 cup at a time, scraping up any bits on the bottom of the pot with each addition. Bring to a simmer, add in the pasta and cook, stirring occasionally, according to the box instructions for al dente, about 10 minutes. As the pasta cooks, taste the sauce and season with salt, as desired. Turn off the heat and cover the pot (still on the burner) for 5 minutes to help the pasta absorb the flavorful liquid.

Step 3

Stir in the cherry peppers, with their liquid, and heavy cream, mixing until well combined. Serve family-style, or divide among individual plates, topping with a generous dusting of freshly grated pecorino Romano and a drizzle of olive oil.