Step 2Add tomato paste and cook until darkened, about 3 minutes. Sprinkle individual portions with fennel fronds and extra Pecorino before serving.Step 3Meanwhile, add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until al dente.Season 4Season with salt and pepper to taste and add remaining cooking water as needed to adjust the consistency. Cook sausage in Dutch oven over medium-high heat, breaking up meat with wooden spoon, until no longer pink, about 4 minutes. Stir in 2 cups boiling pasta water and simmer until thickened, about 5 minutes. Stir in onions and fennel, cover, and cook ferro titanium Manufacturers until softened, about 5 minutes. And while it may seem like a mistake to add an entire can of tomato paste and no other tomato product to make the sauce, the concentrated, bold flavour of the tomato paste intensified during cooking and added rich notes to the dish. Add sausage mixture, Pecorino, and 1 cup reserved cooking water and toss to combine.Mumbai.

　　There is something magical about this recipe, that brings out the ultimate flavour by turning it into a rich tasting and well-balanced dish.After browning the sausage, sauté a hefty amount of sliced onions, along with sliced fennel, which added texture and flavour to the dish.Ziti with fennel and Italian sauceServings: 4-6Start to finish: 30 minutesIngredients1 pound sweet or hot Italian sausage, casings removed2 onions, halved and sliced thin1 fennel bulb, fronds chopped, stalks discarded, bulb halved, cored, and sliced into 1/2-inch pieces1 (6-ounce) can tomato paste1 pound zitiSalt and pepper1 ounce Pecorino Romano cheese, grated (1/2 cup), plus extra for servingStep 1Bring 4 quarts water to boil in large pot for pasta. Uncover, reduce heat to medium, and continue to cook until vegetables are golden, 10 to 12 minutes.To pull everything together, we added 2 cups of boiling water, simmering the mixture until thick. Chopped fennel fronds added pleasant anise notes upon serving. Reserve 1 1/2 cups cooking water, then drain pasta and return it to pot. Sharp Pecorino cheese, added to the sausage-onion mixture, enriched the sauce by giving it a salty bite.

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