Minimal effort, maximum flavour – Flora Shedden’s sausage and fennel ‘Hasta La Pasta’ is our kind of cooking. A handful of good ingredients, seasonal summer tomatoes bringing their sunny sweetness, and the kind of dish you’ll want to make on repeat all year long.
Information
20 min
20 min
4 pers
Main
United Kingdom
Ingredients
- 200g sausage meat
- olive oil
- 250g fennel
- 1 small onion (roughly 100g)
- 200g yellow cherry tomatoes
- 4 cloves of garlic
- 25g parsley
- 2 tbsp Hasta La Pasta seasoning
- 200ml water
- 300g dried pasta, whichever shape you prefer
Directions
1.Heat a large frying pan with a little olive oil over a medium high heat.
2.Add the sausage meat and use a wooden spoon to break it up into small pieces. Cook for 7-10 minutes, stirring regularly, until browned and caramelised.
3.Remove from the pan and set aside. Finely slice the fennel and the onions. Return the pan to a medium heat and add the veg alongside a little more olive oil. 4.Sweat down until everything has completely softened and the veg is beginning to colour. Half the cherry tomatoes and finely slice the garlic. Finely chop the parsley. Add to the fennel and allow to cook for a few minutes.
5.Add the cooked sausage meat, the water and the seasoning and allow to simmer for 10 minutes over a low heat.
6.Meanwhile, bring a pan of salted water to the boil. Add the pasta and cook until al dente. Drain and reserve the pasta water. Add the cooked pasta to the sauce with a splash of water and stir everything together, Adding more pasta water to loosen if required.
7.Serve immediately with a little more Hasta La Pasta seasoning sprinkled on top and a good drizzle of extra virgin olive oil.
