Italian Stuffed Chicken
January 16, 2017Sausages with Fennel and Olives
January 16, 2017 Recipe provided by Chef Urs Emmenegger, CE.C.
| | Recipe provided by Chef Urs Emmenegger, CE.C. |
Instructions
In a large sauce pot over medium-high heat, sauté pancetta to brown and render the fat. Add onion and sauté to soften. Add garlic and sausage; cook for about 10 minutes, stirring constantly to break up the meat and brown evenly.
Stir in wine, tomatoes and tomato paste; simmer for 20 minutes. Add parsley and adjust the seasonings.
Combine the sauce with the pasta. Serve in pasta bowls topped with Parmesan. Makes 6-8 servings.
Recipe Notes
*Brands may vary by region; substitute a similar product.
