Categories: Main Dish, Pasta Sauce, Pork

Ingredients

• 2 sweet fennel-flavored Italian sausages, casings removed (8 oz.)
• 2 cups dry white wine
• 1/2 cup firmly packed fresh flat-leaf parsley, leaves only
• 2 teaspoons fennel seeds (optional)
• 2 large garlic cloves, peeled and trimmed
• 1/2 teaspoon sea salt
• 1/2 cup extra virgin olive oil
• fresh ground black pepper
• 1 lb dried spaghetti
• 4 tablespoons freshly grated pecorino romano cheese, plus more to pass at the table

Directions

1. Add sausages, wine, and 2 cups cold water to a mixing bowl; break up the sausages with your fingers or two forks.

2. Cover and refrigerate for at least 30 minutes or up to several hours.
3. Bring a large pot of water to a boil for the pasta.
4. Finely chop the parsley, fennel seeds (if you wish), garlic, and salt together on a cutting board.
5. Transfer to a large straight-sided saute pan; add in the olive oil and cook over med-high heat until the garlic is golden.
6. Add in the soaked sausage meat with the wine and water; bring to a boil and reduce the liquid by half.
7. Grind in as much black pepper as you like; set aside over very low heat.
8. Generously salt the pasta water and drop in the spaghetti; cook/stirring often, until al dente; drain pasta, reserving about 1 cup of the pasta water.
9. Transfer the spaghetti to the saute pan and toss.
10. If it seems dry, add some of the reserved pasta water, a tablespoon at a time, until the spaghetti is well coated and moist.
11. Add the Pecorino Romano; toss again; serve immediately in heated bowls; pass extra cheese at the table.

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