Caserecci with Sausage, Fennel and Saffron

Ingredients (Serves 6)

1. 500g / 17,6 Oz Marcelli Formaggi Caserecci Pasta
2. 400g / 14,11 Oz Pork sausage
3. 2 Fennel bulbs
4. ½ Red onion
5. 250 ml / 8,80 Fl Oz Milk
6. 2 Envelopes of saffron powder and some saffron pistil
7. 1 teaspoon Corn starch
8. 1 tablespoon Fennel seeds
9. 2017 Harvest Olio Fresco to taste
10. Coriander to taste
11. Salt to taste
12. Black pepper to taste  

Instructions

1. Slice and dice the onion very thin and sauté in a pan with a few tablespoons of extra-virgin olive oil.
   
   
2. Add the sausage, when the meat starts browning, add the fennel seeds and eventually season with salt.
   
   
3. Clean and chop the fennel bulbs into slices. Allow the slices to soak in iced-cold water.
4. In a small pot, heat the milk, add the saffron and thicken with the corn starch. Toss constantly until boiling or until a creamy sauce is formed. Then, add the drained and dried fennels, sprinkle with coriander and season with salt.
   
   
5. Cook the Caserecci in a large pot with plenty of salty water adding one teaspoon of the olive oil and following the instructions indicated on the package. Once drained, sauté the pasta with the sauce.
   
   
6. Serve the Caserecci on a bed of fennel colored with saffron and dress with some fennel seeds and saffron pistil.