Sausage and fennel pasta | olivemagazine

Name: Sausage and fennel pasta | olivemagazine
Total time: 30 min
Ingredients: 1 tbsp olive oil plus extra for drizzling; 250g-300g Italian-style sausages (or any herby, garlicky sausages – we used Salsicciamo Calabrese) skins removed; 1 small onion grated; 200g fennel bulb finely chopped, fronds reserved; ½ tsp fennel seeds crushed; 1 garlic clove crushed; pinch of dried chilli flakes; small glass of white wine; 200ml chicken stock; 100ml single cream; 300g mafalde or other long ribbon-like pasta; 50g grated parmesan to serve

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Caramelised fennel and fennel seeds give this mafalde pasta recipe a lovely aniseed edge, which pairs brilliantly with the spicy sausage

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Ingredients

1 tbsp olive oil plus extra for drizzling
250g-300g Italian-style sausages (or any herby, garlicky sausages – we used Salsicciamo Calabrese) skins removed
1 small onion grated
200g fennel bulb finely chopped, fronds reserved
½ tsp fennel seeds crushed
1 garlic clove crushed
pinch of dried chilli flakes
small glass of white wine
200ml chicken stock
100ml single cream
300g mafalde or other long ribbon-like pasta
50g grated parmesan to serve