Ingredients: |
Ingredients: 2 heaped tsp fennel seeds
1/4 tsp red pepper flakes
olive oil
1lb 6oz good quality coarse Italian sausage
1 tbs dried oregano
a wineglass of white wine
zest and juice of 1 lemon
1lb fusilli or penne pasta
sea salt and freshly ground black pepper
a couple of knobs of butter
a handful of freshly grated Parmesan cheese, plus extra for serving
a small bunch of fresh flat-leaf parsley, leaves picked and chopped
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Directions: |
Directions:Bash up the fennel seeds and red pepper flakes in a mortar and pestle until coarsely crushed, then put to one side. Heat a splash of olive oil in a heavy bottomed frying pan. Squeeze the meat out of the sausage skins and put into the pan, really breaking it up using the back of a spoon. Fry for a few minutes until the meat starts to color and the fat has rendered slightly, then crush it once more so it resembles coarse mince. Add the bashed up fennel seeds and red pepper flakes and cook on a medium heat for around 10 minutes until the meat becomes crisp, golden brown and slightly caramelized.
Stir in your oregano, then pour in the white wine and allow to reduce by half. Add the fresh lemon zest and juice. Turn the heat down and to low while you cook your pasta in a large pan of salted boiling water according to package instructions. When the pasta has cooked al dente, drain it reserving some of the cooking water and toss the pasta in the pan with your sausage meat. Coat the pasta in all the lovely flavours then add butter, Parmesan, chopped parsley and a few spoonfuls of the reserved cooking water. This will give you a lovely loose, shiny sauce. Taste and add salt and pepper if required, then serve immediately with a little grated Parmesan sprinkled over the top.
Serve with fresh crusty bread and a bottle of Italian red wine like Valpolicella Classico.
Bon Appetit!!!! |
This recipe for Webbo's Sausage Fusilli is from