SPICY FENNEL SAUSAGE LINGUINE WITH BASIL AND MSG

INGREDIENTS

• 3 lbs Barilla Linguini
• 2 each heads of garlic, roasted, cooled, peeled, pureed
• 2 Tbsp crushed red pepper flakes
• 30 each basil leaves, chiffonade (plus tops for garnish)
• 3 lbs spicy Italian pork sausage, bulk, no casing or removed from casing
• 1 1/2 c extra virgin olive oil
• 2 each San Marzano whole peeled tomatoes in juice, #10 can
• 3 each medium yellow onions, julienned
• 1/4 c Ajinomoto MSG crystals
• 2 c grated Parmigiano-reggiano
• 3 Tbsp fennel seeds, toasted
• 1/2 c coarse kosher salt

PREPARATION

1. 1.Toast the Fennel Seeds in a dry pan until aromatic, combine with Spicy Italian Sausage, reserve.
2. 2.In a large heavy bottom pot, add san Marzano tomatoes and cook over low heat while stirring until reduced to 1/3. Be very careful not to scorch the bottom. Once reduced, remove from heat and add MSG and roasted garlic puree. Stir to incorporate and finish crushing tomatoes, reserve for pick up.
3. 3.In a large pot of boiling salted water, prepare pasta. Boil for 10 minutes, drain and reserve 2 cups of water.
4. 4.In a rondeau over medium heat, add EVOO, pinch off quarter size pieces of the sausage and cook in oil until browned. Add julienne onions, kosher salt, chili flake or Calabrian chili and sweat until onions are translucent.
5. 5.Add tomato sauce and stir to incorporate. Bring to a simmer. Add Pasta water and pasta. Stir and bring to simmer until sauce sticks to pasta. Adjust seasoning if needed.
6. 6.Serve garnished with chiffonade basil, basil tops or flowers, and fresh grated Parmigiano-Reggiano.