Roasted fennel and onion adds superb texture and sweetness against the spicy sautéed Italian sausage with an addition of chicken for excellent texture and a healthy spin. I promise you will love this and if you decide you want to share, they will love it, also.

Ingredients

2lbs spicy Italian sausage

1lb ground chicken

3 fennel bulbs quartered

3 fennel fronds chopped

3 medium onions quartered

1 small can of tomato paste

Large can tomato sauce

Olive oil and butter

Salt and pepper

Italian seasoning

Chili flakes

Whipping cream or ricotta

4 finely minced garlic clives

1/4 cup white wine

Chopped parsley and ricotta for topping if desired

Directions

In a roasting pan toss quartered fennel bulbs and onion in salt and pepper and olive oil. Roast at 425F until they turn that nice golden brown color — about 15-20 minutes.

Meanwhile, in a bit of olive oil sautée your chicken and sausage meat , season with salt and pepper then when browned deglaze with your white wine. It should smell fantastic already. Now add paste and sauce stirring. Heat through and add your roughly chopped oven roasted fennel, onion, Italian seasoning and chili flakes. Stir, and if it’s too thick add a splash more wine. Bring back to slow simmer. Stir in your whole fat ricotta or cream and fronds. Taste and adjust seasoning. This is a fantastic sauce on a heavy noodle like rigatoni or rotini. Of course, make it as spicy as you like with the addition of chili flakes. A dollop of ricotta when serving and a sprinkle of parsley on top is a visual treat to this satisfying dish.