Directions: |
Directions:1. Combine the Pecorino and the Parmigiano cheeses in a bowl.
2. Cut open the fennel sausage and remove the meat from the casing. Discard the casing and coarsely chop the meat.
3. In a saute pan, heat the olive oil over a moderate flame and add the sausage pieces. Saute the sausage, stirring frequently, until just
cooked through, 2 to 3 minutes. Remove the cooked sausage from the pan and set aside. Drain and discard the fat.
4. Holding the pan awayfrom the flame, pour in the brandy and wine. Return to the heat to cook the alcohol. If the brandy flames, simply allow it to burn away.Reduce over high heat to one third the
original volume. As the brandy and wine reduce, scrape up any cooked bits of sausage stuck to the bottom of the pan to incorporate into the liquid.
5. Add the cream to the pan along with a third of the cheese mixture, white pepper, pepper flakes, and fennel seeds if you are using them. Cook the sauce, stirring occasionally, until it coats the back of a spoon. Add 1/4 teaspoon salt and the reserved fennel sausage and set the sauce aside while the pasta cooks.
6. In a large pot, bring 1 gallon of water to arolling boil and add 1 tablespoon salt.
7. Cook the bombolotti just until al dente and drain in a colander. Sprinkle the steaming pasta with half the remaining cheese mixture so the cheese melts directly onto it. Transfer the sauce to the empty pasta pot and bring to a boil. Add the cooked pasta and basil and combine thoroughly. Serve in warm bowls, sprinkled with the parsley
and remaining cheese. |
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