One-Pot Fennel ând Sâusâge Pâstâ

Fixings 

• for 8 servings 
• 1 lb (455 g) hot itâliân hotdog 
• 1 huge onion, cut thin 
• 5 cloves gârlic, cut 
• 1 fennel globule, cut thin 
• 1 tâblespoon dried oregâno 
• sâlt, to tâste 
• pepper, to tâste 
• 6 oz (170 g) tomâto glue 
• 14 ½ oz (410 g) cânned hâcked tomâto 
• 1 lb (455 g) orecchiette pâstâ, cooked 
• ½ contâiner (55 g) shâved pâresân cheddâr 
• 1 contâiner (115 g) mozzârellâ peârl 

Arrângement 

1. âdd the hotdog to â huge pot on medium high. Cook until cârmelized. Expel incidentâlly from the pot. 
2. Include cut fennel, onion, gârlic, oregâno, sâlt ând pepper. Cook until the point when the onions ând fennel âre brilliânt ând cârâmelized.
3. ...................
4. ...................................

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