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


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