Ingredients:
1 large fennel bulb and fronds3 garlic cloves
Extra virgin olive oil
16 ounces whole san marzano tomatoes
1/4 cup dry white wine
1/4 cup Regiano Parmesan
1 pound Oriccihetti
Salt and pepper
Red pepper flakes
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Sausage & Fennel Alla Campana:
1. Remove Premio Sausage from casing. In a large hot saute pan, add extra virgin olive oil to coat; brown the sausage.
2. Chop the fennel bulb and reserve the fronds (tops). After sausage is browned, remove from saute pan and move to the side.
3. 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.
4. After fennel, garlic and sausage get a touch darker, add the white wine and turn heat up further. Once wine is reduced by 3/4 ,add tomatoes, crushing with hands; reduce heat and simmer for 15-30 minutes
5. Bring a pot of boiling, salted water to a boil and add oriccihetti; cook until just al dente, then strain pasta. Add pasta directly into sausage, fennel and tomato mixture. Taste for seasoning and add salt and pepper as needed with a touch of red pepper flake.
6. Remove from heat and add extra virgin olive oil (approximately 1/4 cup). Toss together to combine. Chop fennel fronds and garnish on top of pasta. Shave regiano on top of pasta and serve.
SERVES: 4-6
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