Categories: Pasta

Ingredients

• 2 heaped tsp fennel seeds
• 2 dried red chilies
• olive oil
• 400 g quality, course Italian sausages
• 1 Tbsp dried oregano
• 1 small wineglass of white wine
• Zest and juice of 1 lemon
• 320 g fusilli or penne
• sea salt
• pepper
• olive oil
• 1 small handful Parmesan, freshly grated
• flat leaf parsley, chopped

Directions

1. Smash fennel seeds and chili in pestle

2. Heat oil, squeeze meat out of casings and put in pan, breaking it up

3. Fry till meat starts to colour, then crush more until it resembles coarse mince

4. Add fennel and chili, cook medium, 10 minutes until meat is crisp, golden brown and slightly carmelized

5. Stir in oregano and wine, reduce by half

6. Add lemon zest and juice, turn down heat

7. Cook pasta in salted water, al dente

8. Drain pasta, reserve some of cooking water

9. Mix pasta with meat

10. Add olive oil, parmesan, parsley and a few spoonfuls of pasta water for loose, shiny sauce

11. Top with extra parmeson

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