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TUCSON - Today on News 4 Cooks at Noon, Chef Patrick Johnson from Brio Tuscan Grille stopped to make:

Sausage Pepperonata Pomodoro

1/2 oz Olive Oil
3 oz. Sliced Sausage Links
1/2 tbsp. shaved garlic
1/2 tsp Fennel
2 oz Pepperonata
1 tbsp Basil Chiffonade
3 oz Tomato Compote
4 oz Pomodoro Sauce
1 oz Parm/Romano
2 oz Grated Reggiano
Melon ball of Herb Butter
2 pinches of Salt and Pepper
7 oz of Spaghettini

Build:

In a saute pan add oil and sausage, begin to brown.
Add garlic, continue to brown. Add fennel seed, saute.
Add pepperonata and basil n saute pan, saute.
Add tomato compote, pomodoro, parm/romano, reggiano and herb butter and heat.
Add salt and pepper.
Heat pasta in boiling water.
Drain and add pasta to pan, toss to combine.
Place in a pasta bowl, towering in the center.
Garnish with Parmesan Reggiano cheese.