venerdì 8 marzo 2013
Pennoni with Sausage carrots and Fennel seeds.
Bring the salted water for the pasta to boil and add the Pennoni. Saute the sausage in a pan with the carrots, season with salt and pepper, on the side have you some vegetable broth boiling so when the sausage is golden you can start adding some broth, let cook for 10 minutes and dont let all the broth evaporate, leave some on there. When the Pasta is cooked add it to the sauce, and saute till the starches break and its creamy. Add the fennel, ENJOY.