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  • Sausage & Fennel Alla Campana
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    Sausage & Fennel Alla Campana



    Serves 4-6

    • 1 Large Fennel Bulb & Fronds
    • 1 package Premio Sausage Combo Pack (4 sweet & 2 hot)
    • 3 garlic cloves
    • Extra Virg Olive Oil
    • 16oz. whole san marzano tomatos
    • 1/4 C. dry white wine
    • 1/4 cup Regiano Parm
    • 1 box Dececco Oriccihetti
    • Salt & Pepper
    • Red Pepper Flake

    How to make Sausage & Fennel Alla Campana:

    • Remove Sausage from casing
    • In a large hot saute pan add extra virgin olive oil to coat brown the Premio Hot/Sweet Combo Pack
    • Chop the fennel bulb and reserve the fronds (tops)
    • After sausage is browned, remove from saute pan and hold on the side
    • Return the saute pan to the heat and add chopped fennel and garlic
    • Reduce heat and cook until golden brown
    • Add susage and turn the heat up a touch
    • After fennel, garlic and sausage get a touch darker add the white wine and turn heat up further
    • When wine is reduced by 3/4 add tomatos, crushing with hands
    • Reduce heat and simmer for 15-30 mins
    • Bring a pot of poiling SALTED water to a boil and add oriccihetti...cook until just al dente...strain pasta
    • Add pasta directly into sausage, fennel and tomato. if tight add a touch of the pasta water
    • Taste for seasoning and add S&P as needed w/ a touch of red pepper flake
    • Remove from heat and add extra virgin olive oil (1/4 c or so)
    • Toss together and serve in a family style bowl
    • Chop fennel fronds and garnis on top of pasta
    • Using a carrot pealer, shave regiano on top of pasta and serve.


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