Pasta Gramigna with Spicy Girello Sausage Crumbs

Clean and chop the shallot. Add a little oil to the pan. Gently fry the shallot. Cut the spicy girello sausage lengthwise and then into very thin half pieces. Three quarters of the salami should be browned with the shallot. Once browned, add the tomato sauce and chopped fennel seeds. Cook over high heat for about ten minutes. Cook the pasta in boiling water, add it to the sauce and serve on a plate with pecorino and the pieces of salami that you have left uncooked.