Ingredients:
1/2 pound of strazzopreti pasta2 fennel bulbs
1 large onion
4 cloves garlic, crushed.
1 large bunch of Chinese broccoli leaves or broccoli rabe
1 cup of ripe cherry tomatoes
3/4 cup of extra virgin olive oil
1/2 cup of grated parmesan cheese
Salt
Fresh ground black pepper
- 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 Premio Strozzopreti with Fennel and Sausage:
1. Cut fennel bulbs in half, then into 1-inch thick slices. Cut the onion the exact same way.
2. In a bowl, place onion and fennel; drizzle with some of the olive oil. Place on a flat roast pan in a preheated 400 degree (F) oven and roast until caramelized to golden brown. Remove from oven.
3. Place Premio Sausage on a flat pan and roast in oven until nice and brown. Remove from oven and cut into 1-inch slices. Set aside.
4. Place pasta in boiling water and cook for 8-9 minutes, or until al dente. Drain the water.
5. In a large saucepan, place the pasta. Rip and toss in the leafs of broccoli. Add cherry tomatoes, crushed garlic, fennel, onions and sausage. Add the rest of the oil, salt and parmesan cheese; mix well. Cover, bring to a sizzle and shut off the flame. Let it rest for 3 minutes. Sprinkle with more cheese and black pepper, and serve.
SERVINGS: 4-6
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