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4 Leeks, white part only, thinly sliced |
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2 Fennel Bulbs, trimmed, cored and thinly sliced |
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1/2 tsp Fennel Seeds, grounded to a powder |
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1 1/2 lb Sweet Italian Sausage |
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Leaves from 6 large fresh Tarragon Sprigs, coursely chopped |
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Handful of fresh Flat-leaf Italian Parsley, coursely chopped |
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1 C Graded Pecorino Cheese |
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In a large pan over med heat add 3 Tbsp Olive Oil, leeks, sliced fennel, ground fennel seeds and salt and pepper to taste and saute until the vegetables are tender, about 5 mins. Add wine and reduce by 1/2, add chicken stock and cover and cook until vegetables are tender, about 10 minutes. In a diffrent skillet, overhigh heat brown sausage and break up into into fine pieces, season with salt and pepper to taste. Pour off most of the fat (keeping a little for flavor) and add a splash of sherry vinegar. Bring a large pot of water to boil, add a generous amount of salt and add pasta and cook until al dente. Meanwhile add the sausage to the pan with the fennel and simmer for 1-2 mins to blend flavors. You should have some liquid left on the bottom to form a sauce. If not add some warm water or chicken stock. Drain pasta and place in a large warmed shallow bowl. Add a drizzle of olive oil, tarragon, parsley and 3 Tbsp of cheese. Toss. Add the fennel mixture, toss again and serve immediately. Pass the remaining cheese at the table |
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