Ingredients: |
Ingredients: 6 italian sausages
Olive oil
1 bulb fennel, finely sliced
2 shallots, finely sliced
1 tsp chilli flakes
1 heaped tsp fennel seeds
3 garlic cloves, finely chopped
1/4 cup white wine
1/2 cup half and half or cream
1 lemon
1 package of fresh Fehttuchini (for 6)
A small bunch parsley, finely chopped
grated parmesan, to serve
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Directions: |
Directions:Put a large pan of salted water on to boil.
Heat a large frying pan with a lid on high with a good glug of olive oil. Take the sausages out of their skins and pinch small pieces straight into the hot pan. Leave them, stirring occasionally until the nuggets of sausage are brown and crispy. Remove from the pan and set aside.
Put a little more oil in the pan, turn the heat down and add the fennel, shallots and a good pinch of salt. Put a lid on and sweat for four or five minutes, or until soft.
Add the garlic, fennel seeds and chili flakes and cook for another two minutes.
Turn the heat up and add the wine, leaving to bubble and stirring occasionally to get everything off the bottom of the pan.
Meanwhile cook the pasta according to the package instructions.
When the pasta is nearly cooked, turn the heat down on the fennel pan and add the sausages, cream and the juice of a lemon. Check the seasoning and add more salt and black pepper if it needs it. Add the parsley.
Drain the pasta, reserving a little of the cooking water. Add the drained pasta and water to the pan and toss well for a couple of minutes making sure the pasta is well coated in the sauce.
Serve with parmesan. |
This recipe for Fehttuchini pasta with sausage and fennel is from