S.Pellegrino Presents Taste of Tucci: Gnocchetti Sardi con Salsiccia e Broccolini

Tools

• Salt
• Coarse ground black pepper
• Large pasta pot
• Chef’s knife
• Cutting board
• Strainer or colander
• 14-inch saute pan, or the largest size you have
• Tablespoon measure
• Liquid measuring cup
• Wooden spoon or rubber spatula

Ingredients

• 4 ounces extra virgin olive oil
• 2 garlic cloves
• 1 teaspoon whole fennel seeds
• 2 whole pepperoncini
• 1/2 cup fresh fennel bulb and fronds, finely chopped
• 1 pound salsiccia classica (mild Italian sausage)
• 1/2 cup vino bianco chicken stock
• 1 pound broccolini, blanched and cut into 1-inch pieces
• 1 pound gnocchetti Sardi (pasta)
• 8 ounces finely grated Pecorino Romano
• 1 tablespoon Calabrian chili flakes
• 1 liter S.Pellegrino Sparkling Natural Mineral Water

Instructions

• In a large pasta pot, bring 4-5 quarts of water to a boil. Once boiling, add:
• 1½ tablespoons salt
• Meanwhile, measure out and heat in a 14-inch saute pan (or the largest pan you have) over medium heat until shimmering:
• 2 tablespoons extra virgin olive oil
• Add
• Garlic, minced
• Fennel seeds
• Pepperoncini (whole)
• Stir with a wooden spoon or shake the pan until the spices are fragrant, about 1-2 minutes.
• Add
• Fresh fennel bulb and fronds
• Pinch of salt
• Pinch of coarse black pepper
• Stir the chopped fennel to coat with spices. Cook for about 5 minutes or until the fennel is bite-tender. Transfer the mixture to a plate and set aside. Return the pan to medium-high heat.
• Measure out and heat until shimmering:
• 2-3 tablespoons extra virgin olive oil
• Stir in:
• Salsiccia classica (mild Italian sausage)
• Breaking it up as you go, cook the sausage until the meat is no longer pink and is just starting to brown. Return the reserved fennel mixture to the pan and stir in:
• Vino bianco chicken stock
• Stirring occasionally, allow the stock to reduce for about 3 minutes, or until the liquid is mostly evaporated.
• Drain, pat dry, and stir in:
• Broccolini
• Cook for about 2 more minutes or until the greens are heated through. Remove mixture from heat, discarding the pepperoncini.
• Add to the boiling salted water, cooking 6-8 minutes or until just al dente (slightly firm when bitten):
• Gnocchetti Sardi (pasta)
• Do not overcook the pasta, as it will finish cooking in the next steps. Just before draining the pasta, reserve and set aside: 3 cups pasta water
• Drain the pasta and toss immediately into the sausage mixture over low heat. Slowly stir in the pasta water about ½ cup at a time, adding only enough to bind the mixture and to create a light sauce. 1-2 cups will likely be enough to accomplish this, though you may need more. Any unused pasta water can be discarded.
• Remove from heat and fold into the gnocchetti:
• Half of the grated Pecorino Romano (approximately 4 ounces)
• Divide among 4-6 warmed bowls. Finish each serving with:
• Drizzle of extra virgin olive oil
• Pinch of Calabrian chili flakes
• Pass the remaining Pecorino Romano at the table, so guests can help themselves.
• Serve alongside the chilled bottle of S.Pellegrino. Buon appetito!