Sausage, fennel and pecorino conchiglie
A quick and easy pasta dish that's sure to be a weeknight winner. Pork sausages and fennel are a match made in heaven and this recipe is one of my family’s favourites. Best served with lots of freshly grated pecorino.
Ingredients
- 3 tbsp olive oil
- 6 pork sausages
- 1 tsp fennel seeds, finely ground
- 2 garlic cloves, finely chopped
- 1 fennel bulb, trimmed and finely chopped, fronds reserved for garnish
- 350g/12oz conchiglie pasta
- 50g/1¾oz pecorino, finely grated
- sea salt and freshly ground black pepper
Instructions
- 1
Put a large saucepan of salted water on to boil.
- 2
Meanwhile, place a large frying pan over a medium heat. Add 3 tablespoons olive oil then squeeze the sausagemeat out of its skin directly into the pan. Use a wooden spoon to break the sausagemeat into little balls, or just break it up as it cooks. Fry for around 8–10 minutes, until browned all over.
- 3
Stir in the ground fennel seeds and chopped garlic. Fry for 2 more minutes, then add the chopped fennel. Fry for 5 minutes, then add 100ml/3½fl oz water and reduce the heat. This will help soften the fennel.
- 4
Once the pan of salted water is boiling, add the pasta and cook according to packet instructions.
- 5
When the pasta is cooked, use a slotted spoon to transfer the pasta into the sausage pan and stir everything together. Add the pecorino and season generously with salt and pepper.
- 6
Add enough of the starchy pasta water to loosen and make the pasta creamy. Taste and add more salt and pepper, if required, and serve garnished with chopped fennel fronds.