Serves 4-5:
500gram of pasta
1 head of broccoli, cut small
1 head of fennel, sliced
2 cloves of garlic, chopped finely
1 onion, halved and sliced
4 italian sausage, casing removed cut into 2 cm pieces.
4 tablespoons of Grana Pardano or Parmesan cheese
125ml of white wine
250ml of cooking or double cream
2 tablespoons of (olive) oil
1 chilli pepper or flakes
salt and pepper
Method:
heat oil in a pan with a lid, add garlic onions and chillipeppers, cover and let soften on low heat.
meanwhile slice the fennel and add to the onion. season to taste and then cover again.
bring a pot of water to the boil, salt it and add the pasta al dente (2 minutes before done), add the broccoli and cook another 2 minutes.
reserve some water from the pasta and drain the pasta and broccoli.
add meat chunks to the fennel, deglaze the pan with the white wine, add the cream and the pasta and broccoli, the cheese, stire well and serve when meat is cooked.
