Tuesday, 22 June 2010
Pasta with sausage, fennel and tomato sauce
Possibly the easiest pasta dish in the world that involves some modicum of preparation (I don't count things like stirring a jar of pesto into cooked pasta). It is also profoundly delicious, and this I think is largely due to the lovely Yorkshire sausages I used - get good quality ones for this. Italian sausages would be more authentic, so if you can find some nice ones use those. Take about 500g of sausages, take the meat out of the skins and crumble into a hot, non-stick pan. Fry, stirring and breaking up the meat, for a few minutes, adding a teaspoon or so of fennel seeds (or more if you love fennel seeds, which I do). Then add 2-3 crushed garlic cloves and fry for a couple more minutes. Add a generous glug of red or white wine (white is probably more summery), a can of chopped tomatoes, a tablespoon of tomato puree and some chopped rosemary or thyme. Or any herb, really - oregano might be nice too. Simmer for 10-15 minutes until you have a lovely thick sauce (you might need to add some of the drained pasta water to loosen it a bit and ensure it coats the pasta). Stir through hot pasta - I used pappardelle for this, but any pasta would work really. It would also make a lovely filling for soft pillows of ravioli, but I had no time. Sprinkle with grated parmesan, black pepper, and torn basil/oregano leaves. Delicious.