Spaghetti with spiced sausage and fennel sauce
From Simple: effortless food, big flavours by Diana Henry - page 210.
Serves: 2 – 4
Time: 75 minutes
The original recipe calls for 400g of Italian sausages but 300g should suffice. I used Lincolnshire sausages with added basil, tarragon, pepper and cayenne. You could simply use sausagemeat instead of buying ready-made sausages only to then deconstruct them. Any sugar will do if you don't have soft light brown. Likewise any oil for the initial frying.
Ingredients
- 300g sausages or sausagemeat. Herby & spicy - Italian would be ideal and authentic
- 2 tbsp olive oil or other oil for frying
- 1 fennel bulb
- 2 spring onions, finely sliced
- ½ tsp dried chilli flakes
- ¼ tsp fennel seeds
- 2 garlic cloves, finely diced or crushed
- 200ml red wine or white or vermouth
- ½ tsp salt or to taste - it does take quite a bit though
- ½ tsp black pepper or to taste
- 2 tsp soft light brown sugar or golden caster
- 2 tbsp extra virgin olive oil
- 300g dried spaghetti
- 30g Parmesan cheese or pecorino to serve
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