Italian Pork and Fennel Pasta

Thu, 25 April 2019

Ingredients
• 200g bronze die cut linguini or rigatoni pasta ( any pasta is fine & wholemeal works really well )
• 500g 80% pork cocktail sausages
• 1 tbsp olive oil
• 1/2 tin best quality tomatoes
• 1 heaped tsp tomato puree
• 1 tsp garlic fresh/ granules
• 1 tsp onion powder / ½ onion diced
• ½ tsp fennel seeds
• 2 tsp dried parsley
• Optional: 100mls red wine
• ½ chicken stock cube
• 100mls cream
• 50g parmesan

Method
Pasta Time
1. Boil a big pot of water and add some salt. Pop in the linguini and cook until al dente ( tender ).
2. Cut each cocktail sausage into 3 pieces.
Heat the oil in the pan and over a medium to high heat begin to brown the sausages.
3. After 10 minutes add in the aromatics - onion and garlic powder, fennel seeds and parsley. Cook for 1 minute and then add in the red wine . This will deglaze the pan and bring all the lovely flavours of the sausage into the sauce.
4. Grate the parmesan cheese.
5. Add in the tomatoes, tomato puree and the stock cube ( no water ) .
6. Drain the pasta and reserve half a cup of the pasta water.
Stir in the cream and add in the pasta. Combine everything together. Stir in half the parmesan.
7. Serve with a little wilted spinach/baby kale or fresh basil and top with parmesan.
Enjoy.