| | Directions |
- 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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Servings: 4
|  | | Ingredients | | - | | 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 |
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