Ingredients
Kosher salt
1 lb. dry fettuccine
1/3 c. plus 3 tbsp. extra-virgin olive oil, divided
1 lb. (about 6 heaping cups) mixed mushrooms such as cremini, hen of the woods, and/or oyster, sliced or torn into bite-sized pieces
6 sprigs fresh thyme
Freshly ground black pepper
5 large sweet Italian sausage links (about 1 ½ pounds), removed from casings
1 lb. fennel (about 1 large or 2 small bulbs), halved and thinly sliced
1 large white or yellow onion, peeled and chopped
1 tsp. fennel seeds, ground in a mortar and pestle
1/2 tsp. red pepper flakes or Aleppo pepper, plus more to taste
5 cloves garlic, peeled and minced
1 c. creme fraiche
10 oz. Treasure Cave® Crumbled Blue Cheese (about 1 ¼ c.), plus more for garnish
1/2 bunch flat-leaf parsley
Preparation
Step 1Bring a large pot of water to a boil and salt generously. Add fettuccine and cook until al dente, about 2 to 3 minutes less than package instructions. Reserve 1 c. pasta water and drain pasta.Step 2Meanwhile, as the water boils and pasta cooks, start the sauce. Warm a large dutch oven over high heat. Add ⅓ c. olive oil and swirl to coat. Add mushrooms and thyme sprigs, season generously with salt and pepper, and saute, stirring occasionally, until mushrooms are tender and golden, about 18-22 minutes minutes. Reduce heat if necessary to prevent burning. The quantity of mushrooms may seem to be overcrowding the pot, but the volume will reduce dramatically as mushrooms cook.Step 3Remove mushrooms from pot and set aside. Over high heat, add 2 tbsp. olive oil and sausage. Cook, breaking up sausage with a wooden spoon, until sausage pieces are golden and cooked through, 12 to 14 minutes. Step 4Add fennel, onion, crushed fennel seeds, and red pepper flakes, season with salt and pepper, and continue cooking until fennel and onion begin to turn golden, about 15 to 17 minutes more. Step 5Make a well in the center, add remaining 1 tbsp. olive oil, and add garlic. Stir to coat in olive oil and cook until just softened, about 3 minutes minutes more. Step 6Reduce heat to low and add creme fraiche. Stir to combine. Return mushrooms to pot, along with cooked pasta. Toss to coat thoroughly. Add ⅓ cup pasta water and continue to fold gently until noodles are coated in a silky sauce, adding additional pasta water as necessary. Step 7Remove any thyme sprigs. Add Treasure Cave® Crumbled Blue Cheese, toss to combine and warm through, and season to taste with salt, pepper, and red pepper flakes. Divide among wide pasta bowls and serve, topped with additional Treasure Cave® Crumbled Blue Cheese, parsley, a few grindings of black pepper, and red pepper flakes.
