Pork and fennel pasta

Ready in 40 minutes

400g pork sausages, skins removed
1 tbsp rapeseed oil
2 heads fennel, shredded
3 garlic cloves, sliced
good pinch chilli flakes
good pinch oregano
150ml white wine
400g can chopped tomatoes
1 tsp sugar
350g rigatoni pasta
50g finely grated Parmesan

1 Heat half the oil in a large non-stick frying pan, add the sausage and cook over a medium heat until golden brown, breaking the meat up with a wooden spoon as you go. Remove from the pan and set to one side.

2 Cook the pasta according to the pack instructions, drain and set to one side. Heat the remaining oil in the pan, add the fennel and cook for 5 minutes. Stir in the garlic, chilli flakes and oregano and cook for 3 minutes. Add the wine and bubble rapidly for 2 minutes.

3 Add the tomatoes, sugar and 300ml water. Return the sausage to the pan, bring to the boil and simmer for 20 minutes until rich and thickened. Divide the hot pasta among four warmed pasta bowls, top with the sauce and serve with the Parmesan, some fresh basil and extra chilli flakes if you like.

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