Pasta Mia

2 tablespoons fennel seeds
7 cloves garlic
6 anchovy fillets
1 lb. Italian pork sausage
1 cup cherry tomatoes
1/2 cup marinated sundried tomatoes
2 cups Pinot Grigio
1 cup marinated artichokes
3/4 lbs. Cicatelli Molisani pasta (rigatoni, paccheri, fusilli can be used)
Parmesan cheese
Olive oil

I was living in Qatar when I came up with this recipe. It was hot, upwards of 120F, I was hungry but had no will to leave the house and grocery shop. This was in my kitchen (it was homemade chicken sausage instead of pork because Qatar is Muslim country and at the time pork was not allowed). I put these ingredients together and I will say it’s the most delicious sauce I have ever made. Don’t be afraid of the anchovies as they melt into the sauce to give a deep umami flavor. Don’t worry if you don’t have a mortar and pestle…a simple food processor will suffice or you can do it by hand as I did when I invented the recipe. Enjoy!

Dinnerware by Jared’s Pottery.

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