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Italian sausage, fennel and tomato pasta
4 stars - based on 7 reviews
Photography and props styling Katie Quinn Davies
- Sea salt
- 500g casarecce pasta (or any short tubular pasta)
- 2 tbsp olive oil
- 1 onion, sliced
- 1 fennel bulb, trimmed, halved & sliced, keeping tips
- 3 garlic cloves, minced
- 1 tbsp fresh oregano leaves
- 375g Italian sausages, casings removed, mince broken into bite-size pieces
- 2 cups tomato passata
- ½ cup water
- 1 tbsp sugar
- Cracked black pepper
- Shaved parmesan
- sharp knife
- garlic crusher
- large saucepan
- large frying pan
Bring saucepan of salted water to boil. Cook pasta according to packet instructions, or until al dente. Drain in colander.
Meanwhile, heat olive oil in frying pan over medium-high heat. Add onion and fennel. Cook for 5 mins until softened. Add garlic, oregano and sausage. Cook for 2 mins to brown. Add tomato passata, water and sugar to frying pan and simmer for 5 to 7 mins until sausage is cooked through. Stir pasta through sauce.
Serve Season with salt and pepper, to taste. Sprinkle over parmesan and fennel tips.
Tip Italian sausage is made from pork and can be mild, sweet or hot in flavour. Seasoned with fennel and/or anise, it adds a little kick to a simple pasta dish. If you're feeding the kids, perhaps select the mild Italian sausage, rather than the medium to hot variety.Italian sausage is made from pork and can be mild, sweet or hot in flavour. Seasoned with fennel and/or anise, it adds a little kick to a simple pasta dish.