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PORTIONS: 4 pp
Ingrediants
Ingredients
— 400g orecchiette (pasta)
— 30g chopped onion
— 10g chopped garlic
— 200g fresh tomato concassé
— 30g wild fennel, chopped
— 10g fennel seeds
— 150g tuscan sausage
— Salt and pepper
— Extra virgin olive oil
Instructions
- Sauté onion and garlic in olive oil until golden. Add the sausage, into small pieces and skinless, cook it until lightly browned then sprinkle white wine. Let evaporate.
- Add tomato concassé, wild fennel, fennel seeds, and season with salt and pepper.Continue the cooking for about 20 minutes on a medium heat, add water if needed.
- Boil the orecchiette in salted water, drain and toss, over the heat into the sausage sauce. Served topped with shaved pecorino cheese.
