- 1 medium butternut squash, peeled and cut into medium chunks
- 1 ½ tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 garlic cloves, crushed
- 1 fennel bulb, thinly sliced (keep the green fronds to serve)
Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…
- 4 spring onions, thinly sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 tsp chilli flakes
- 1 tsp fennel seeds
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 300g large pasta shells
- 3 pork sausages
Put the squash in a microwaveable bowl with a splash of water. Cover with cling film and cook on high for 10 mins until soft. Tip into a blender.
Meanwhile, put a frying pan over a medium heat and pour in 1 tbsp olive oil. Add the garlic, sliced fennel, spring onions, half the chilli flakes, half the fennel seeds and a splash of water. Cook, stirring occasionally, for 5 mins until softened. Scrape into the blender with squash. Blitz to a smooth sauce, adding enough water to get to a creamy consistency. Season to taste.
Bring a pan of water to the boil and cook the pasta for 1 min less than the pack instructions. Put the frying pan back on the heat (don’t bother washing it first – it’s all flavour). Pour in the remaining oil, squeeze the sausagemeat from the skins into the pan and add the remaining chilli and remaining fennel seeds. Fry until browned and crisp, breaking down the sausagemeat with a spoon.
Drain the pasta and return to its pan on the heat. Pour in the butternut sauce and give everything a good mix to warm the sauce through. Divide between bowls and top with the crispy sausage mix and fennel fronds.