Ingredients
1 package
Carando Toscano Ground Sausage
1 package
2 tablespoons
Extra virgin olive oil
2 tablespoons
1 cup
Yellow onion, diced
1 cup
3 tablespoons
Fresh garlic, minced
3 tablespoons
1 Cup
Carrots, Peeled and Diced
1 Cup
1 Cup
Fennel Bulb, Diced
1 Cup
1 Cup
Celery, Diced
1 Cup
½ Cup
White Wine
½ Cup
2 Quarts
Chicken Stock
2 Quarts
2 14-ounce-cans
Chickpeas, drained
2 14-ounce-cans
28 oz.
Can crushed tomatoes
28 oz.
1/2 pound
Small shell pasta
1/2 pound
2 tablespoons
Fresh thyme, minced
2 tablespoons
3 tablespoons
Fresh marjoram, minced
3 tablespoons
2 tablespoons
Italian parsley, chopped
2 tablespoons
½ Cup
Parmesan Cheese, Grated
½ Cup
Directions
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and brown the sausage, breaking up any large clumps with the back of a wooden spoon
Add the extra virgin olive oil to the pot then the onion, garlic, carrot, fennel, and celery, sautéing until the vegetables begin to get tender
Deglaze the pan with the white wine, add the stock, chickpeas, tomatoes, thyme, marjoram, and pasta, and bring to a boil
Reduce the heat to a simmer and cook for about 15 to 20 minutes, or until the pasta is just al dente
Serve hot with parmesan and parsley on the side and bread for dunking
Life is Delicious. Savor It.
