Sausage, Pancetta, and Fennel Pasta

By exdircomp

Ingredients

• 3 tbsp extra virgin olive oil
• 2 leeks, white and light green parts thinly sliced
• 1 fennel bulb, thinly sliced
• salt
• pepper
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 1 lb sweet Italian sausages, casings removed (about 5)
• 1 cup diced pancetta (about 1/2" cubes)
• splash of sherry vinegar
• 1 lb dried fusilli pasta
• 1 tbsp roughly chopped fresh tarragon
• 2 tbsp roughly chopped fresh parsley
• 1/2 cup freshly grated pecorino romano cheese

Preparation

Step 1

1.Get a large pot of salted water boiling. In a second large pot heat 2 tablespoons of olive oil over medium heat. Stir in the leeks and fennel, along with a bit of salt and pepper. Cook until softened, stirring frequently, about 5 minutes.

2.Stir in the wine and cook until reduced by half, about 2 minutes. Stir in the chicken stock, cover with a lid, and reduce to a low simmer.

3.Add the pasta to the boiling water.

4.In a large skillet, start cooking the sausage, breaking up into smaller pieces. When the sausage just starts to brown add in the pancetta. Cook until the pancetta is nice and crispy, and the sausage is browned, cooked through, and broken up into pieces just a bit large than the pancetta. Use a paper towel to soak up and excess fat, then add a splash of sherry vinegar.

5.Add the fennel mixture to the sausage mixture, along with any remaining liquid from the pot. Stir together for 1 minute to blend the flavors.

6.Stir 1½ tbsp of the parsley, ¾ tbsp of the tarragon, and half of the grated cheese.

7.Reserve ½ cup of pasta liquid, then drain the pasta and add it to the sausage mixture. Give it a toss, and if the pasta seems dry add a bit of the reserved liquid. Season with salt and pepper to taste, a drizzle of olive oil, remaining parsley and tarragon, and top with the remaining grated cheese.