Sausage and Fennel Alla Campana Recipe
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1 fennel bulb with fronds
2 pounds Premio Sausage - sweet and hot
3 garlic cloves
extra virgin olive oil
16 ounces whole san marzano tomatoes
1/4 cup dry white wine
1/4 pound regiano parmesean cheese
1 pound dececco oriccihetti
salt and pepper - to taste
red pepper flakes - to taste
Remove Sausage from casing.
In a large hot saute pan add extra virgin olive oil to coat, brown the sausage.
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 sausage 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 the wine is reduced by 3/4 add tomatoes, crushing with hands.
Reduce heat and simmer for 15-30 minutes.
Bring a pot of boiling salted water to a boil and add oriccihetti, cook until just al dente, strain pasta.
Add pasta directly into sausage, fennel and tomato. If a little dry, add a touch of the pasta water.
Taste for seasoning and add salt and pepper as needed with a touch of red pepper flake.
Remove from heat and add extra virgin olive oil, 1/4 cup.
Toss together and serve in a family style bowl.
Chop fennel fronds and garnish on top of pasta.
Using a carrot peeler, shave regiano on top of pasta and serve.
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