Fennel-Tomato Linguine With Pecorino Ginepro

• 8 ounces sausage casing turkey Italian, removed
• 2 teaspoons olive oil divided
• 4 garlic gloves, minced
• 2 jalapeno peppers seeds and stems removed, minced, more if you're like me and wa
• 2 fennel bulbs large, stalks removed, cut into thin wedges, about 16
• 2 cups reduced sodium chicken broth
• 4 tablespoons Italian parsley chopped, divided
• 1 tablespoon fresh oregano chopped
• 2 tablespoons lemon juice
• 1 1/2 teaspoons fennel seed crushed, you get the most flavor if you buy them whole and crush them yourself
• 1 pound whole wheat linguine
• 1 cup grated pecorino Ginepro, you can use Pecorino Romano or Parm

1. In a large skillet, saute and break up Italian sausage in 1 teaspoon olive oil over medium-high heat until browned. Using a slotted spoon, transfer to paper towel and set aside.
2. In the same skillet, add garlic and jalapeno, saute for about 1 minute. Add fennel and saute until it begins to brown, about 5 minutes.
3. Add broth, tomatoes, lemon juice, oregano and half the parsley. Bring to a boil, reduce heat to low, cover and let simmer until the fennel is tender, about 20 minutes.
4. Meanwhile, prepare pasta according to package directions. Two minutes before al dente, remove from heat and strain, but do not rinse, set aside.
5. When the fennel is tender, pour mixture into pasta pot, add pasta and sausage and continue to cook until linguine is al dente and has soaked up much of the sauce, about 2 to 3 minutes.
6. Plate pasta and top with cheese and remaining parsley.

sausage casing turkey, olive oil, garlic, peppers seeds, chicken broth, italian parsley, oregano, lemon juice, yourself, whole wheat linguine, pecorino ginepro

Taken from www.yummly.com/recipe/Fennel-Tomato-Linguine-With-Pecorino-Ginepro-1654859 (may not work)