Sausage and Fennel Alla Campana Recipe

Update Servings
  • 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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