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Spicy sausage fusilli
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Total Time:
30 minutes
Try this mouthwatering sausage pasta - a definite crowd-pleaser!
Ingredients:
  • 2 dried red chillies
  • 2 heaped teaspoons fennel seeds
  • olive oil
  • 600 g quality Italian sausages, Cumberland sausages or higher-welfare pork mince
  • 1 tablespoon dried oregano
  • 250 ml white wine
  • 1 lemon
  • 500 g fusilli or penne
  • 20 g Parmesan cheese plus extra for serving
  • ½ a bunch of fresh flat-leaf parsley (15g)
Instructions:
  • Crumble the chillies and fennel seeds in a mortar and pestle until coarsely crushed. Set aside. Heat olive oil in a frying pan over high heat. Remove sausage meat from the skins or add pork mince to the pan, breaking it up with a spoon. Cook until golden brown and slightly caramelized, about 10 minutes. Stir in oregano, pour in white wine, and let it reduce by half. Add lemon zest and juice, then reduce heat to low. Cook pasta in boiling salted water until al dente. Reserve a mugful of cooking water. Add pasta to the meat pan, toss to coat, adding reserved water as needed. Grate Parmesan, add parsley, adjust seasoning, and serve with extra Parmesan on top.

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