CASARECCE WITH SAUSAGE, PEPPERS AND FENNEL BY LIMONE MARKET

CASARECCE WITH SAUSAGE, PEPPERS AND FENNEL BY LIMONE MARKET

INGREDIENTS

Box of Casarecce Pasta
2 tbsp Forte Extra Virgin Olive Oil
1 Jar Marinara Pasta Sauce with Oregano Flowers
3 Bell Peppers (2 red, 1 green) but use whatever you have
1 medium yellow onion
1 bulb of fennel
1 lb sweet italian sausage (or spicy if you prefer)
3 cloves garlic
1 cup of panko breadcrumbs
1 tsp of Wild Foraged Fennel Pollen
Parmigiano-Reggiano
Salt & pepper to taste

DIRECTIONS

  1. Bring a large pot of water to boil. Salt just before adding pasta. Cook pasta according to package. 
  2. Preheat oven to 400.
  3. Slice Peppers, onions and fennel to desired shape, I keep them pretty big because I like the chunks in the sauce and because it prevents the veggies from burning in the oven.
  4. Mix 2 tablespoons of oil and peppers, onion and fennel, add salt & pepper to taste. Roast in the oven at 400 for 30 min. We are looking for them to become nice & caramelized.
  5. Meanwhile, heat a large skillet on medium to medium high. Remove sausage from casings and brown in pan. I like to get small crumbles and get them nice & crispy, about 8 minutes. Once sausage is cooked, add garlic and cook until fragrant (about 30s to 1 minute).
  6. Add the jar of sauce and let it come to a simmer. Add in the peppers, fennel and onion to the sauce.
  7. While the sauce is simmering, grab a separate small non-stick pan. Heat to medium and coat the bottom with olive oil, generously.
  8. Add breadcrumbs and wild fennel pollen and pinch of sea salt and toast.
  9. Once pasta is done add a ladle of water to the sauce.
  10. Scoop everything in a bowl. Top with breadcrumbs, some fennel fronds and a sprinkle of Parmigiano-Reggiano!