Page 80 - UMass2018_CookBook

Ingredients
Serves 4 to 6
FOR THE SAUCE:
1⁄3 cup extra-virgin olive oil
1 pound sweet Italian sausage (without fennel seeds) (see Note)
2 yellow onions, cut into half- moon slices (about 2 cups)
1 large fennel bulb with stem and fronds (about 1 pound), bulb trimmed and coarsely chopped, fronds reserved
Kosher salt
1 teaspoon dried peperoncino (hot red pepper flakes), or to taste (omit if using hot sausages)
1⁄2 cup tomato paste
FOR THE PASTA AND FINISHING:
1 tablespoon kosher salt 1 pound ziti
1⁄3 cup finely chopped fennel fronds
1 cup grated Grana Padano, Parmesan or Pecorino Romano cheese
Ziti with Sausage, Onions and Fennel
Riccio Family, Westwood, MA
“This recipe was modified from Lydia Basti- anich’s recipe by Bobby Riccio’s grandfather, Jack Fedele. All comments in the recipe are preferences of his grandfather. Bobby truly admires his maternal grandfather. This recipe has been cooked at many family get-togethers and is a favorite of Bobby. It relates to Bobby’s much-loved Italian heritage and was served as ‘Bobby’s last meal’ prior to his arrival at UMass for his freshman year.” — Laura Riccio
Preparation
1. Bring a large pot of water to a boil for the pasta.
2. Meanwhile, make the sauce: Heat the
oil in a large skillet over medium-high heat. Add the sausage and cook, stirring and breaking it up with a wooden spoon, until it is sizzling and beginning to brown, about 1 1⁄2 minutes. Push the sausage to the side and add the onions to a clear part of the pan. Cook, stirring occasionally, until they are sizzling and wilting, about 2 minutes, then stir the onions in with the sausage.
72 | TASTE OF HOME