1 pound hot Italian sausage
1 large onion, sliced thin
5 garlic cloves, sliced
1 fennel bulb, sliced thin
1 tablespoon dried oregano
Salt, to taste
Pepper, to taste
6 ounces tomato paste
14.5 ounces canned chopped tomatoes
1 pound cooked orecchiette pasta
½ cup shaved parmesan
1 cup mozzarella pearls
Add the sausage to a large pot on medium high. Cook until browned. Remove temporarily from the pot.
Add sliced fennel, onion, garlic, oregano, salt and pepper. Cook until the onions and fennel are golden and caramelized. Add the meat back into the pot.
Add the tomato paste, stir, and cook until the tomato paste has darkened and is aromatic.
Add the chopped tomatoes. Bring to a boil, reduce to simmer, and cook until the sauce thickens slightly.
Add the cooked pasta, the grated parmesan, and the mozzarella pearls. Stir until well combined and heated through.
Garnish with fennel fronds, (the green leaves of the fennel bulb) and enjoy!