The Cure Fennel Sausage Ragu

 

Recipe

PREP TIME: 5 mins

COOK TIME: 30 mins

SERVINGS: 4 servings

Ingredients

●      1 fennel (anise) bulb with fronds

●      1 medium onion, chopped

●      4 cloves garlic, minced

●      1/2 cup fresh basil, chopped

●      1/2 cup cherry tomatoes, cut in half

●      1 tablespoon olive oil

●      1 pound The Cure fennel sausage, casings discarded

●      1/2 cup dry white wine

●      1/2 cup Grana Padano

●      2 cups blended San Marzano tomatoes

●      1 pound rotini, fusilli, or other spiral pasta

Directions

  1. Trim stems from fennel bulb and cut away any brown spots from outer layer. Chop and reserve 2 tablespoons fronds and chop bulb.

  2. Sauté fennel bulb, onion, and garlic in oil in a 12-inch heavy skillet over moderately high heat, stirring, until beginning to brown.

  3. Add sausage and cook, stirring and breaking up lumps with a fork, until no longer pink.

  4. Add cherry tomatoes and cook for two minutes.

  5. Add wine and simmer until reduced by about half, then add the blended San Marzano tomatoes and simmer, stirring frequently, until vegetables are tender and sauce is thickened, about 10 minutes. 

  6. Once sauce is at your desired thickness fold in the fresh chopped basil and ¾ of the Grana Padano.

  7. While sauce simmers, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes. Drain and toss with sauce.

  8. Sprinkle with reserved fennel fronds and left-over Grana Padano.