Premio Sausage & Fennel Alla Campana

Premio Sausage & Fennel Alla Campana

Serves 4-6

• 1 Large Fennel Bulb & Fronds
• 2 Packages of Premio Sausage (1 each sweet & hot)
• 3 garlic cloves
• Extra Virgin Olive Oil
• 16oz. whole san marzano tomato’s
• 1/4 C. dry White wine
• 1/4 Cup Parmigiana Regiano
• 1 pound box of Oriccihett
• Salt & Pepper to Taste
• A pinch of Red Pepper Flake.

Remove Sausage from casing.
In a large hot sauté pan add extra virgin olive oil to coat brown the sausage.
Chop the fennel bulb and reserve the fronds (tops)
After sausage is browned, remove from sauté pan and hold on the side.
Return the sauté pan to the heat and add chopped fennel and garlic.
Reduce heat and cook until golden brown.
Add sausage and turn the heat up a touch. -after fennel, garlic and sausage get a touch darker
Add the white wine and turn heat up further. -when wine is reduced by 3/4
Add tomato’s, crushing with hands.

Back to recipe library