Name: Pork and fennel pasta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 4 pork sausages; 375 gram packet spaghetti; 1 baby fennel bulb, thinly sliced; 3 eschalots, sliced; 2 garlic cloves, crushed; 1/2 cup white wine; 30 gram butter, chopped; 1 bunch broccolini (or 1/2 head broccoli, cut into florets); shaved parmesan cheese, mixed salad, to serve

Ingredients

2 tablespoon olive oil

4 pork sausages

375 gram packet spaghetti

1 baby fennel bulb, thinly sliced

3 eschalots, sliced

2 garlic cloves, crushed

1/2 cup white wine

30 gram butter, chopped

1 bunch broccolini (or 1/2 head broccoli, cut into florets)

shaved parmesan cheese, mixed salad, to serve

Method

1.Heat half oil in a large frying pan on medium. Cook sausages 8-10 minutes, turning, until just cooked through. Cool slightly and slice thinly.

2.Cook spaghetti following packet instructions until tender. Drain well and return to pan.

3.Heat remaining oil in pan. Fry sausage slices 2-3 minutes. until golden. Add fennel, eschalots and garlic to pan. Saute for 3-4 minutes, until fennel is tender.

4.Add wine to pan. Cook, stirring, for 1 minute. Add butter and broccolini. Cook, stirring, for 1-2 minutes, until broccolini is almost tender.

5.Add sausage mixture to pasta. Toss over a low heat until warmed through. Season to taste. Serve topped with parmesan and accompany with salad.

We used pork and fennel sausages, but if you are using plain pork sausages, add 1/2 teaspoon fennel seeds for flavour.
Note

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Ingredients

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