An easy, aromatic pasta recipe that you're immediately going to add to your midweek meal roster. This one's an instant classic.
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Serves
4
Pork Sausages
Onions
Garlic Cloves
Fennel Seeds
Chilli Flakes
Tomato Purée
Double Cream
Parmesan
Conchiglie
Basil
Serves
4
Pork Sausages
Onions
Garlic Cloves
Fennel Seeds
Chilli Flakes
Tomato Purée
Double Cream
Parmesan
Conchiglie
Basil
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Step 1.
Heat a wide frying pan on a medium heat. De-skin your sausages, adding little balls of sausage meat to the pan with a splash of oil. Fry until brown on all sides, then remove sausage meat.
Step 2.
Finely chop your onion and slice the garlic. Add the onion to the pan with the sausage fat. Cook for about 10 mins over a low-medium heat until translucent.
Step 3.
Add the garlic, the chilli flakes and the fennel and cook for 30 secs or so until the garlic is fragrant. Add your tomato purée, stir it in and cook for 5-10 mins until it starts caramelising on the pan.
Step 4.
Add your cream and three-quarters of your grated Parmesan. Mix everything together, and season with salt and pepper.
Step 5.
Get your pasta cooking in a pan of salted boiling water. Once the water is starchy, add a good cup of it to your tomato sauce, to loosen it.
Step 6.
When your sauce is bubbling and lovely, add in your sausage meat. Stir it in, and then tear in some basil.
Step 7.
When the pasta is al dente, add it to the sauce. Stir it through, adding more pasta water. Cook it all down until it all comes together.
Step 8.
Serve in warm bowls, top with more Parmesan and basil and some olive oil. Enjoy.
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