Spicy Fennel, Sausage, Tomato Pasta

I hate to admit it but we eat rather a lot of sausages in our family. They are cheap and please everyone, which is always a bonus. I serve them up alongside all manner of vegetables and it is a great use up of whatever veg I have in the fridge, but I was I was thrilled to come up with this new way of serving them up and still managing to please the family.

Spicy Fennel, Sausage, Tomato Pasta

Serves 2

Extra virgin olive oil

2 heads fennel, finely chopped

1 teaspoon ground fennel seeds

8 good quality sausages or about 400g sausage meat

100mls white wine

1 tin plum tomatoes

Pinch chilli flakes

200g pasta, I used Conchiglie

Freshy grated Parmesan

Sea salt and freshly ground black pepper

In a heavy bottomed saucepan gently fry the fennel with some olive oil. When beginning to colour, add the sausage meat. Squeeze it from the casings and break it up really well with a wooden spoon. You don’t want any large lumps. Turn up the heat and fry really well. It is nice if it begins to brown. Add the wine and use it to deglaze the pan. Scape the bottom to release any stuck on sausage. Add a pinch of chilli flakes and the tin of tomatoes. Rinse the tin out with a little water and add that too. Break up the tomatoes with a wooden spoon and let the sauce gently bubble away whilst you cook your pasta. Check seasoning before serving. Top with Parmesan.

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