Yahoo News Tonight's dinner: pasta with sausage and fennel recipe
Easy, quick, and a real crowd pleaser of a pasta, with sweet, soft fennel and crispy nuggets of sausage. Use any pasta you like, though spaghetti works particularly well. Go for well-seasoned, herby sausages like Cumberland or Lincolnshire, or if you can get them some spicy Italian sausages.
Prep time: 5 minutes | Cooking time: 25 minutes
SERVES
Four
INGREDIENTS
6 sausages
Olive oil
1 bulb fennel, finely sliced
2 shallots, finely sliced
1 tsp chilli flakes
1 heaped tsp fennel seeds
3 garlic cloves, finely chopped
200ml white wine
200ml double cream
1 lemon
400g spaghetti
A small bunch parsley, finely chopped
grated parmesan, to serve
METHOD
Put a large pan of salted water on to boil.
Heat a large frying pan with a lid on high with a good glug of olive oil. Take the sausages out of their skins and pinch small pieces straight into the hot pan. Leave them, stirring occasionally until the nuggets of sausage are brown and crispy. Remove from the pan and set aside.
Put a little more oil in the pan, turn the heat down and add the fennel, shallots and a good pinch of salt. Put a lid on and sweat for four or five minutes, or until soft. Add the garlic, fennel seeds and chilli flakes and cook for another two minutes. Turn the heat up and add the wine, leaving to bubble and stirring occasionally to get everything off the bottom of the pan.
Meanwhile cook the pasta according to the package instructions. When the pasta is nearly cooked, turn the heat down on the fennel pan and add the sausages, cream and the juice of a lemon. Check the seasoning and add more salt and black pepper if it needs it. Add the parsley.
Drain the pasta, reserving a little of the cooking water. Add the drained pasta and water to the pan and toss well for a couple of minutes making sure the pasta is well coated in the sauce.
Serve with parmesan.
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