Pasta with Maltese Sausage, Fresh Fennel & Sundried Tomatoes - Ainsley Harriott

Ingredients

• 400g Maltese sausages or good quality coarse pork sausages (Lincolnshire work well), skinned, roughly chopped
• 1 tbsp olive oil, plus a drizzle
• 1 onion, finely chopped
• 1 small bulb of fennel with fronds, chopped, fronds reserved for garnish
• 2 cloves garlic, grated or minced
• 1 tsp fennel seeds, lightly crushed
• 1 tsp finely chopped fresh rosemary leaves
• ¼ - ½ tsp dried chilli flakes
• 125ml dry white wine
• 175ml hot chicken stock
• 400g casarecce, penne or similar short pasta
• 45g sun-dried or sun-blushed tomatoes in oil, drained, patted dry, chopped
• 175ml double cream
• sea salt and freshly ground black pepper
• Pecorino or Parmesan cheese, grated, to serve