- 454g pkt good quality sausages
- 250g pkt pappardelle, frilly or not
- 2 tsp fennel seed
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 shallots or 1 small onion, thinly sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 large garlic cloves, crushed
- 150ml red wine
- 4 plum tomatoes, seeded and chopped
- 1 tbsp tomato purée
- 4 tbsp freshly grated Parmesan, plus extra to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- handful of fresh chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Boil the sausages in their skins in a pan of water for 10 minutes. Cool slightly, then snip off the skins and discard, and finely chop the meat.
Cook the pasta according to the packet instructions. Meanwhile heat a non-stick frying pan and toast the fennel seeds for a minute or so to bring out their flavour. Tip the seeds on to a plate, then add the oil to the pan and fry the shallots or onion and garlic for about 5 minutes until soft.
Stir in the chopped sausages, red wine, tomatoes and tomato purée and simmer for 8-10 minutes or so until the tomatoes have cooked down to make a sauce.
Drain the pasta, return it to the pan and toss in the sauce with the fennel seeds, Parmesan and parsley. Hand round extra Parmesan at the table.