Penne with Fennel and Turkey

Ingredients:

30 ml
Olive Oil
500 g
Turkey, chopped
300 g
Penne, boiled 9 minutes in Water with 10 g of Salt, Reserve 250 ml of Pasta Water
2
Red Onions, thinly sliced
1
Red Finger Chili, finely chopped
1 bulb
Fennel, thinly sliced
30 g
Tomato Paste
1 L
Chicken Stock
60 ml
White Wine
40 ml
Vodka
50g
Romano Cheese, finely grated
100g
Parmesan Cheese, finely grated
4 cloves
Garlic, crushed
20 g
Mint, finely chopped
2 g (ish)
Garlic Plus
2 g
Salt
6 g
Pepper, ground
2 g
Oregano, ground
Roux:
- 40 g
  Butter
- 30 g
  Four

Method:

In a sauce pan on medium high heat. add Oil, allow oil to get hot. Add Onion, and Chili, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 4 minutes, (until Water is mostly reduced), then sauté 3 minutes more. Add in Fennel, sauté for 5 minutes.
Lower heat to medium. Make a well in centre of pan, then add in Tomato Paste. Sauté for 2 minutes, mix well. Make a well in centre of pan, add a little Olive Oil, then add in Garlic, sauté for 30 seconds. Deglaze with Wine, add in Vodka, allow Wine to mostly reduce. Add in Turkey, mix well. Add Chicken Stock, Salt, Pepper, and Oregano, mix well.
Add Pasta to the Sausage mixture and stir until well combined. Add Mint, mix well.
Roux:
- In a fry pan on medium heat, add Butter, allow to melt. Sauté for 3 minutes, (until frothing slows). Add Flour, sauté for 3 minutes, stirring constantly.
Add Roux to Turkey, if Sauce is too thick add Pasta Water, until desired consistency.
Remove from heat, add in the Cheese, mix well.
Serve.