Sausage, fennel and tomato pasta
Splash of olive oil
Eight sausages, squeezed out of their skins and rolled into rough meatballs
Four teaspoons ground fennel seeds (you can bash them with a book or rolling pin inside a plastic bag if, as is likely, there’s no pestle and mortar available)
Two 400g tin of chopped tomatoes
Four garlic cloves, chopped
Red wine (optional)
Pinch of dried chilli flakes
Heat the oil in a frying pan on a medium heat. Once it’s hot, add the sausage meatballs and fry until browned and cooked through.
Add the garlic and fry till softened, then pour in the wine and cook for a few minutes until it’s bubbling and mostly evaporated.
Add the chilli and fennel, stir to combine and allow to cook for a few minutes. (It’s probably wise to get your pasta cooking around now)
Add your tomatoes. Mix with the sausages and simmer for around 10-15 minutes or until your sauce is thickened. Drain pasta, mix with sauce and serve. A little grated cheese doesn't go amiss on top, if you have it.
- The Telegraph