Penne a Candela di Gragnano with sausage and fennel / basil oil
This pasta dish balances the richness of Italian fennel sausage with the freshness of blanched fennel and a vibrant basil-parsley oil. Finished with Parmesan and a touch of garlic, it’s a flavorful take on classic Mediterranean comfort. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
SAUCE
Sauté the chopped onion in a large pan with olive oil over medium heat.
Add the crumbled sausage meat and cook until nicely browned.
Deglaze with the white wine and let it reduce until almost completely evaporated.
Adjust seasoning with salt and pepper, then add a spoonful of garlic oil.
Add the blanched fennel cubes and let simmer.
BASIL & PARSLEY OLIVE OIL EMULSION
Blend the olive oil with the basil and parsley.
Strain to obtain a smooth, green oil.
PASTA
Cook the pasta in a large pot of salted boiling water, shortening the cooking time by 4 minutes compared to the package instructions.
Drain, reserving some of the cooking water.
Add the pasta directly to the pan with the sauce.
Toss, adding a little cooking water to bind everything together.
Let the pasta finish cooking for about 3 minutes, then add the basil oil.
Stir in the grated Parmesan and toss again to “mantecare” (to emulsify and create a creamy sauce).
| 400 g. | Penne |
| 300 g. | Italian sausage meat with fennel |
| 1 | Fennel bulb |
| 1 | Clove of garlic |
| 1 | Small onion |
| ½ liter | Olive oil |
| 100 ml. | Dry white wine |
| 2 tbsp. | Olive oil |
| 30 g. | Grated Parmesan cheese |
| To taste | Salt, black pepper |
| 250 ml. | Light poultry stock |
| A bunch of | parsley |
| A bunch of | fresh basil |
HOW TO PLATE
Serve the portion in a deep plate.
Pasta e Basta!
