Spicy Italian Sausage with Caramelized Onion, Fennel, and Basil in a White Wine Reduction

While I write this blog, I am actually eating this Foodgasmic creation....really helps for inspiration!  I have never cooked with fresh fennel before (aka anise) and I just knew I had to pair it with Italian sausage!  This was easy, quick and a true foodgasm. About 25 mins to Delicious town!  All aboard!

Why this is a Foodgasm:
Wine and porkfat together make magic!  Then add the unique flavor of fennel and the sweetness of caramelized onions, well you got an orgy of fabulous flavors!

What you need:
3 HOT (or sweet if you prefer) Italian Sausage links
1/2 bulb of fennel (cored)
1 large onion (slices)
1 orange bell pepper (slices)
2 tbsp EVOO
1/2 cup white wine
5 Large Basil Leaves
Salt and Pepper to taste

How to make it:
In a frying pan on Medium-High heat add EVOO and fry sausage, once the outside is browned add the onion, bell pepper and fennel slices. Saute until onions are a golden caramelized color (about 10 mins). Move to Medium-Low heat, add white wine and Basil....just take a whif.  It smells soooooo good!  Let all the sausage dripping and wine intermingle into a delicious sauce and let it reduce for about 5 mins. Serve over your pasta of choice, sprinkle with parmasean and ENJOY!!