Sausage and Fennel One-Pot Pasta

• 6good-quality Italian pork sausages, skins removed
• 600 mlchicken stock
• 2fennel bulbs, fronds reserved, bulbs thinly sliced
• 1 tspfennel seeds
• 400 gcherry tomatoes, halved
• 1 x 400gtin chopped tomatoes
• 4garlic cloves, thinly sliced
• 1 tspdried chilli flakes, divided
• 100 mldry white wine
• 2 tbspolive oil
• 350 grigatoni or penne
• 50 gParmesan, finely grated, divided
• Fine salt and black pepper
• 1 tbspolive oil (optional)
• 1lemon, cut into wedges (optional)

Method

1. 1Heat the olive oil in a large, wide, deep pan or casserole over a high heat. Squeeze the sausage meat out of the skins directly into the pan and break it up with a wooden spoon.
2. 2Fry for 5–6 minutes until the meat is deeply golden and caramelised in places, then use a slotted spoon to transfer it to a plate, leaving the fat behind.
3. 3Reduce the heat to medium and add the sliced fennel. Cook for 6–7 minutes, stirring occasionally, until softened and starting to turn golden at the edges.
4. 4Add the garlic, chilli flakes and fennel seeds and cook for 1–2 minutes until fragrant.
5. 5Pour in the white wine and let it bubble for 2 minutes until almost fully reduced.
6. 6Add the cherry tomatoes, tinned tomatoes and chicken stock. Season well with salt and pepper and stir to combine.
7. 7Return the sausage meat to the pan, then tip in the pasta and stir everything together so the pasta is submerged in the liquid.
8. 8Bring to a boil, then reduce to a steady simmer and cook uncovered for 14–16 minutes, stirring every couple of minutes, until the pasta is al dente and the sauce has thickened and clings to the pasta.
9. 9Remove from the heat and stir through the grated Parmesan and a drizzle of extra virgin olive oil.

Per serving

kcal

809

protein

32.9g

fibre

9.5g

carbs

88.4g

fat

35.2g