| Ingredients |
| 1/2 |
c.
extra-virgin olive oil |
| 1/2 |
medium
onion, peeled and minced |
| 2 |
fennel
bulbs, trimmed and thinly sliced |
| 2 |
garlic
cloves, peeled and minced |
| 4 |
Isernio's
Italian Sausages, casings removed, crumbled |
| 1 |
c.
chicken broth (low salt) |
|
Salt
& freshly ground black pepper to taste |
| 1 |
lb.
imported orecchiette pasta |
| |
Grated Pecorino
Romano cheese
|
| Method |
 Heat the olive oil in a medium sized skillet. Add the onion and gently sauté over low heat until it wilts. Add the fennel and continue cooking until both fennel and onion are soft. Add the garlic to the skillet. Sauté briefly, just until garlic turns opaque and releases its aroma. Add the sausage and brown over medium-high heat.
|
|
When pinkness disappears, add the chicken broth and salt and pepper to taste. Turn down the heat to medium and cook sauce until the liquids reduce and the flavors are well blended. |
|
Cook the orecchiette in abundant boiling salted water until al dente. Drain the pasta thoroughly and transfer to the skillet with the sauce. Cook briefly over moderate heat, stirring well. Serve immediately topped with plenty of grated Pecorino Romano cheese.
Serves 4 to 6.
|
|
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|
