Vanilla Olive Oil and Fennel Sausage Pasta Recipe
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Ingredients
- 1 lb cooked pasta
- 8 oz sweet fennel sausage
- 1/2 stick butter
- 2 oz vanilla bean olive oil
- 1 oz extra virgin olive oil
- pistachios (crushed)
- 1 tsp sugar
- parmagiano reggiano
- salt & pepper
How to make Vanilla Olive Oil and Fennel Sausage Pasta
Arizona has a lot to offer, but olive oil was one of the last things I imagined would be locally made. Today I toured the Queen Creek Olive Mill and came away with two oils- an extra virgin and a vanilla bean infused extra-virgin. Down the street from the olive mill is a place called The Pork Shop, where I bought a pound of fennel sausage(the same fennel sausage Chris Bianco uses at Pizzeria Bianco) and a half pound of pepperoni. So I came up with a pasta dish that utilized the fennel sauasage and the vanilla bean oil. The floral vanilla essence perfectly complements the sweet, herbal fennel in the sausage. The pistachios give a little extra texture and adds another layer of flavor to the dish.
- Cook pasta to al dente
- Form sausage into a patty shape and grill
- Drain pasta and add butter, extra virgin olive oil and S&P to pasta pan
- Toss hot pasta in mixture and place servings in bowl
- Thinly slice sausage patty and place slices atop pasta
- Shave cheese over pasta and sausage
- Mix sugar and pisachios and place on top of sausage for garnish and texture
“Vanilla and fennel, try it!”