Sausage and Fennel One-Pot Pasta

Ingredients

• 6 good-quality Italian pork sausages, skins removed
• 600ml chicken stock
• 2 fennel bulbs, fronds reserved, bulbs thinly sliced
• 1 tsp fennel seeds
• 400g cherry tomatoes, halved
• 1 x 400g tin chopped tomatoes
• 4 garlic cloves, thinly sliced
• 1 tsp dried chilli flakes, plus extra to finish
• 100ml dry white wine
• 2 tbsp olive oil
• 350g rigatoni or penne
• extra virgin olive oil, to drizzle, to serve
• 50g Parmesan, finely grated, plus extra to serve
• dried chilli flakes, to serve
• extra virgin olive oil, to drizzle, to serve
• extra Parmesan, finely grated, to serve
• 1 lemon, cut into wedges, to serve
• ciabatta, to serve
• crisp green salad, to serve

Method

1. Heat 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. Fry 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. Reduce 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. Add the garlic, chilli flakes and fennel seeds and cook for 1–2 minutes until fragrant.
5. Pour in the white wine and let it bubble for 2 minutes until almost fully reduced.
6. Add the cherry tomatoes, tinned tomatoes and chicken stock. Season well with salt and pepper and stir to combine.
7. Return the sausage meat to the pan, then tip in the pasta and stir everything together so the pasta is submerged in the liquid.
8. Bring 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. Remove from the heat and stir through the grated Parmesan and a drizzle of extra virgin olive oil.
10. Scatter over the reserved fennel fronds, finish with an extra pinch of chilli flakes and a generous drizzle of extra virgin olive oil, and serve with lemon wedges, more Parmesan, warm ciabatta and a crisp green salad alongside.