Ingredients (serves 4):
- 2 heaped teaspoons of fennel seeds
- 2 teaspoons of chilli flakes
- Olive oil
- 600g Cumberland sausages
- 1 tablespoon dried oregano
- 1 glass of white wine
- Zest and juice of 1 lemon
- 500g of fusilli
- Salt and pepper
- Some grated parmesan
- 1 tablespoon of dried parsley
Start by crushing the chilli flakes and fennel seeds in a pestle and mortar; place to one side once done. Squeeze the sausage meat from the sausages and discard of the skins. Heat up a griddle pan (or normal pan) and add some olive oil followed by the sausage meat. Spread the sausage meat out and pat it down. Cook for a minute or so before bashing the meat to turn it into mince. Once the meat starts to brown off add in the crushed chilli flakes and fennel seeds. Keep stirring the meat and cook until it’s just going crispy. Pour in the oregano and white wine, stir and allow to simmer until the wine has reduced by half. Grate the zest of a lemon and then cut it in half and squeeze the juice in being careful not to let any seeds drop into the sausage meat. Reduce the heat to a gentle simmer while you cook your pasta.
Cook the pasta in lightly salted water until al dente. Drain the pasta off and return it to it’s pan. Pour the sausage meat mix in along with the parsley and stir around so that that sauce covers all the pasta. Serve up straight away with a sprinkle of parmesan. Enjoy!
0 Comments.