Braised Italian sausages with peppers, fennel and creamy parmesan polenta
It’s worth seeking out big, high-quality sausages as they are the star of the show here. You could switch out the basil for parsley or tarragon, if you prefer
Caramelised fennel and sausage pasta
Serves 3 - 4
Easy
Prep:
Cook:
Fresh fennel and fennel seeds give this pasta a lovely aniseed edge, which pairs brilliantly with the spicy sausage
Skip to ingredients
- 1 tbsp olive oilplus extra for drizzling
- 250g-300g Italian-style sausages (or any herby, garlicky sausages – we used Salsicciamo Calabrese)skins removed
- 1 small oniongrated
- 200g fennel bulbfinely chopped, fronds reserved
- ½ tsp fennel seedscrushed
- 1 garlic clovecrushed
- 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 parmesanto serve
Nutrition: per serving (4)
- kcal653
- fat32g
- saturates12g
- carbs59g
- sugars6g
- fibre6g
- protein23g
- salt1.75g
Method
step 1
Heat the oil in a large non-stick frying pan. Divide the sausages into chunks and fry until browned, breaking the meat into smaller pieces as you go.
step 2
Scoop the meat into a bowl using a slotted spoon, leaving any fat behind. Cook the onion and chopped fennel with another splash of oil, if needed, for 10-15 mins until the fennel has softened and turned light-golden. Add the fennel seeds, garlic and chilli, and cook for 5 mins.
step 3
Add the wine and simmer until it has completely reduced. Return the meat to the pan, add the stock, cover and simmer gently for 15 mins. Stir in the cream.
step 4
Cook the pasta following pack instructions, then drain, reserving a cup of the cooking water. Tip the pasta into the pan and toss, adding a splash of the cooking water to loosen, if needed. Serve in warm bowls scattered with the parmesan and the fennel fronds.
