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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