Cavatappi Fennel Sausage Peas Pecorino Recipe

Sausage and peas are always perfect together. The sauce is better the next day, so make sure to make it well in advance. The key to a delicious sugo is the slow cooking of the vegetables until they are very very soft.

Ingredients

• 1 500g package Monograno Felicetti “Matt” Pache
• 4 superior quality fresh fennel sausages, removed from casing and crumbled
• 2 cups of equal amounts thinly diced carrots, leeks, and celery
• 2 cloves of garlic, slivered
• 2 tablespoons superior quality olive oil
• 1 cup sungold or cherry tomatoes, quartered
• 1 dried chili, crumbled
• ½ cup dry white wine
• 1 cup fresh or frozen english peas, shelled, blanched , and shocked in ice water
  Pecorino, grated to taste, salt to taste
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Method

1. Prepare sauce one day prior to serving, if possible
2. Brown fennel sausage in olive oil over medium heat, remove from pan and set aside
3. Discard ½ of oil/fat from pan
4. Add carrot/leek/celery mixture and crumbled chili to remaining oil/fat and cook on low heat for
   approximately 30 minutes or until very soft
5. Add tomatoes and white wine
6. Let simmer for 15 additional minutes, covered
7. Boil pache in lightly salted water, according to instructions on packaging
8. Toss drained pasta with sauce, add peas and let warm throughout
9. Plate, and add pecorino