DIRECTIONS

1. Brown the Sausage: In a large skillet or Dutch oven over medium-high heat, add the Calabrian sausage. Break up the meat and cook until browned and crispy. Remove the sausage with a slotted spoon and set aside, leaving about 1-2 tablespoons of fat in the pan.
2. Prep Vegetables: Finely chop the onion and fennel bulb. Dice the red bell pepper. Mince the garlic. Blend or finely crush the 6 small tomatoes to create a chunky sauce base.
3. Sautee Vegetables: Reduce the heat to medium. Add the chopped onion and fennel to the skillet. Sauté for 5-7 minutes until softened and translucent. Add the diced red bell pepper and garlic, continue to cook for another 3 minutes.
4. Build the Sauce: Pour in the blended/crushed tomatoes and the cup of chicken stock. Stir well to combine, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.
5. Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the radiatore pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
6. Combine and Finish: Add the cooked pasta and cooked sausage back into the sauce. Season with salt and pepper to taste. If the sauce seems too thick, add a splash of the reserved pasta water until the desired consistency is reached.
7. Serve: Serve immediately, topped generously with freshly grated Parmesan cheese (measure with your heart!).