Sausage, Fennel and Chilli Pasta

Ingredients

• 3 Pork sausages (Skins removed; crumble the meat)
• Cooking oil (A splash, for frying)
• 0.5 bulb Fennel bulb (Sliced; reserve some fronds for garnish)
• 0.5 Red onion (Sliced)
• 1 tsp Fennel seeds
• 1 tsp Chilli flakes
• 4 cloves Garlic (Minced)
• Salt (A big pinch)
• Black pepper (A big pinch, plus more to garnish)
• 100 ml Double cream
• 200 g Dried penne pasta
• 400 ml Chicken bone broth (Or prepare chicken stock from a stock cube and water)
• Parmesan cheese (Grated, for garnish)
• Fresh parsley (Chopped, for garnish)
• Red chilli (Sliced, for garnish)
• Fennel fronds (Reserved leaves from the fennel bulb, for garnish)
• Black pepper (For garnish)

Steps

1. 1

   Remove the casings from the sausages and crumble the meat into a large, deep frying pan or sauté pan. Add a splash of oil and set the pan over medium heat.

2. 2

   Fry the sausage for about 5 minutes, breaking it into small pieces with a wooden spoon, until it is browned and has developed good colour.

3. 3

   Add the sliced fennel and red onion to the pan. Stir them through the sausage and cook for a few minutes, until the vegetables begin to soften.

4. 4

   Add the fennel seeds, minced garlic, chilli flakes, salt, and pepper. Stir and cook briefly until the garlic and spices are fragrant, taking care not to let the garlic burn.

5. 5

   Pour in the double cream. Scrape the browned fond from the bottom of the pan with a wooden spoon, then stir until the cream is mixed evenly with the sausage and vegetables.

6. 6

   Add the dried penne and stir so the pasta is coated in the creamy sausage mixture.

7. 7

   Pour in the chicken bone broth, or the prepared chicken stock. Stir everything together and spread the ingredients into an even layer so the pasta is as submerged as possible.

8. 8

   Cover the pan with a lid and simmer for about 10 minutes, or until the penne is cooked through. Stir occasionally if needed to prevent sticking.

9. 9

   Check the sauce once the pasta is tender. It should be thickened and cling to the pasta. If it is too loose, remove the lid and continue simmering until it reaches the desired consistency.

10. 10

    Stir the finished pasta, taste and adjust the seasoning if needed, then garnish with grated Parmesan, chopped parsley, sliced red chilli, fennel fronds, and additional black pepper. Serve immediately.

Notes

The recipe is designed as a one-pan dish. The exact amount of garnish is left to preference. Use chicken stock cube and water if bone broth is unavailable.

Nutrition per serving

• main
• one-pan
• pasta
• sausage
• creamy
• spicy
• weeknight
• stovetop