1 pound gf bulk sausage 1/2 teaspoon fennel seeds 1/2 teaspoon dried basil 3 Tablespoons tomato paste 1-1/2 cups chianti wine 2 eggs, at room temperature 1/2 cup freshly grated parmesan cheese Salt and freshly ground black pepper 1 pound spiral pasta (Bi-Aglut)
In a large skillet, brown gf sausage over medium-high heat, breaking it up into fine bits. Stir in fennel seeds, basil and tomato paste; cook for about 5 minutes. Slowly add wine. Reduce heat to medium and simmer until most of liquid has evaporated, about 15 minutes.
Meanwhile, in a small bowl, whisk eggs. Add parmesan cheese, a dash of salt and freshly ground black pepper.
Fill a stockpot with salted water and bring to a boil. Add spiral pasta and cook according to package directions. Drain, reserving 1 cup of pasta cooking water.
Add pasta to skillet and toss thoroughly until well coated. Remove from heat and quickly stir in egg mixture. Stir with forks until pasta is thoroughly coated. Add reserved pasta cooking water a few tablespoons at a time until pasta is coated with a nice sauce. Serve immediately.