pork and fennel sausage pasta
- 400g casarecce or penne
- 1 tablespoon extra virgin olive oil
- 4 (400g) pork and fennel sausages, skins removed
- 1 small red chilli, chopped
- 1 teaspoon finely grated lemon rind
- 2 baby fennel bulbs, trimmed and finely sliced
- ¼ cup (60ml) dry white wine
- ½ cup (125ml) chicken stock
- 2 tablespoons flat-leaf parsley leaves
- grated parmesan or pecorino, to serve
- Cook the pasta in a large saucepan of salted boiling water for 8–10 minutes or until al dente.
- While the pasta is cooking, heat the oil a large non-stick frying pan over medium-high heat. Break off small pieces of the sausages and cook for 4–5 minutes each side or until cooked through.
- Add the chilli, lemon, fennel, wine and stock and simmer for 5 minutes. Add the cooked and drained pasta and toss to combine.
- Divide between serving bowls and sprinkle with the parsley and cheese to serve. Serves 4
Photography: William Meppem
© DONNA HAY GROUP
