Fusilloni alla Toscanaccia

Method

1. Take the finocchiona, slice it thickly, remove the skin, and cut into cubes.
2. In a pan, heat extra virgin olive oil and add the halved datterini tomatoes.
3. Add the cubed finocchiona and sauté briefly.
4. Add a splash of water and one sachet of fennel infusion.
5. Meanwhile, cook the fusilloni halfway in salted boiling water.
6. Drain the pasta and transfer it to the pan with the sauce. Continue cooking, adding pasta water if needed.
7. Off the heat, cream with grated Parmigiano Reggiano.
8. Plate and serve.