Sophie McIntyre of Club Sup . Italian Fennel Sausage Pasta

When Sophie McIntyre started Club Sup in March 2021, it was a way to bring people together. “Coming out of the 2020 lockdowns, everyone was feeling very lonely and really displaced in their relationships and friendships,” MacIntyre says. “I started hosting dinners and bringing in strangers. I would cook for everyone and we would have big share plates and everyone would get to know each other.”

For McIntyre, cooking and sharing food create comfort that is hard to find anywhere else. “I’ve been doing a lot of schnitzel and the delicious, hearty stuff that has a lot of nostalgia,” McIntyre says. “Things that you feel like you have at home or that your mom is going to cook for you.” It’s the same approach that McIntyre took with this pasta recipe, which has grown from a childhood favorite into a Friday night dinner in. “It’s an old Jamie Oliver pasta recipe, but it’s kind of adapted,” says McIntyre. “My mom used to make them for me when I was a kid and over the years I’ve tweaked them to make them healthier and heartier.”

McIntyre’s philosophy is that with just a few ingredients on hand (and a couple of DoorDash toppings if you need), a stuffed meal is only a few minutes away. “There definitely should always be Parmesan cheese,” McIntyre says. “I think it’s a jar of anchovies and good bread. And obviously pasta. You can do a lot with pasta and a string of tomatoes or a can of them.”

McIntyre’s method for the recipe includes a simple but often-overlooked shortcut for flavor: fennel seeds. “There aren’t many recipes I use in my life that use fennel seeds all the time, and I think it’s a very nice flavor,” McIntyre says. Fennel flavors also come from Italian sausage.

The beauty of this dish is that whatever style of pasta you have, it will work just fine. “I used to make it with snails, but lately I’ve been loving it with rigatoni because I feel it has more flavor,” McIntyre says. “It picks up the most of the sauce and I love the sausage making its way into the rigatoni.”

Italian sausage pasta from Sophie McIntyre
Serves 4 Preparation time: 10 minutes Cooking time: 30 minutes

4 pork sausages and fennel
100 gm butter
½ cup chicken broth
1 tablespoon fennel seeds
1 tablespoon dried thyme
1 teaspoon dried hot pepper
500 gm pasta
Half a cup of white wine
150 gm parmesan cheese

Hot pot with salted water. While it is boiling, remove the sausage from the casing and rub your hands.

Add oil to the pan and fry the sausages, breaking up with a wooden spoon. While they are frying, crush the fennel, oregano, and pepper in a pestle and mortar.

Add the pasta to the boiling water.

When the sausage is golden brown, add the white wine, scraping all parts from the bottom of the pan. Cut to dry. Add chicken broth and spices. Reduce the chicken broth by half. Close the pan and wait for the pasta to reach the level of softness. Strain the pasta while reserving a cup of the pasta water.

Put the sausage again on medium heat. Add water and butter and stir for a few minutes. Add the pasta and my heart until covered. Add more butter if needed.

Remove from skillet, place on a plate, and grate Parmesan before serving.

This article was produced by Broadsheet in partnership with DoorDash.

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