INGREDIENTS
3 tbsps
extra virgin olive oil
2
leeks
1
fennel bulb
1 serving
salt
1 serving
bell pepper
1/2 cup
dry white wine
1/2 cup
chicken stock
1 lb
italian sausages
1 cup
pancetta
1 tbsp
sherry vinegar
1 lb
fusilli pasta
1 tbsp
fresh tarragon
2 tbsps
fresh parsley
1/2 cup
pecorino romano cheese