Cavatappi with Sausage Fennel Rapini Ragu and toasted herb breadcrumbs

1 small Onion, diced

1 bulb Fennel, diced

2 medium Carrots, diced

6-8 cloves Garlic, sliced thin

Good pinch Red pepper flakes

1 lb Sweet Italian sausage, casing removed

1 C white wine

28 oz can san marzano tomatoes, crushed

1 bunch rapini, quick blanch and cut into 1-2 in pieces

½ C parmesan

Parsley, basil and fennel fronds

1 lb  De Cecco cavatappi

½ C panko breadcrumb

¼ C parmesan

2 T chopped parsley

4 leaves basil, thin chiffonade

1 T butter

1 clove garlic, minced

salt and pepper to taste

In a sauté pan, melt butter and sauté garlic until soft and translucent. Add breadcrumbs and continue tossing until it starts to brown. Add herbs and parmesan cheese and toss another minute. Set aside until pasta is done.

In a large sauté pan or pot sauté onion, fennel, carrots, and red pepper flake until softened, about 8-10 minutes, or until it starts to caramelize.  Add the garlic and sauté until translucent. Add sausage and brown, breaking up all big pieces (using a pastry blender is handy for this). Deglaze with wine. Allow to cook a couple minutes and add tomatoes. Bring to a boil and allow to boil for a few minutes. Turn down and simmer for atleast 15 minutes, stirring often. Add rapini to the sauce to heat through. Season with salt and pepper. Top with toasted breadcrumbs, extra parmesan reggiano, basil, parsley, and fennel fronds. .