Penne with a Creamy Sausage Mushroom Fennel Ragu

Not much of a story for this recipe.  Basically I just wanted a pasta dish with sausage and I had some fennel and mushrooms to use up.  This is the result.  SO good.  Really easy to make and doesn't take much time at all!

Ingredients:

1 pound pasta (I used whole wheat)
1 fennel bulb diced
2 pints of baby portobello mushrooms, sliced
1 pound package of italian sausage, casing removed
2 cloves garlic, grated
2 tablespoons butter
2 tablespoons flour
1 cup milk (can add more if you like a thinner sauce)
1/8 cup parmesan plus more for sprinkling
green onion or parsley for garnish

Directions:

Put of pot of water on for the pasta

Sneaky Logan trying to steal my pasta. lol. 

 In a large pan, brown the sausage until fully cooked.  Remove and set aside.

Add the chopped fennel and saute until soft and the edges begin to brown.  

Add the mushrooms and continue to cook until tender but not mushy!

Start cooking your pasta...

Add sausage back to pan and make a well in the middle.  Add garlic in the middle and cook for a minute.  Then place the butter in the well and melt.  

Add the flour and cook until flour is slightly browned.

Add milk and 1/8 cup parmesan and stir all together until creamy.  If you want a thinner sauce, you can keep adding more milk until your preferred thickness/thinness is reached.  Add to cooked and drained pasta!!!!  Top with garnish of choice plus a little extra cheese and enjoy!