Main
Creamy Sausage and Fennel Pasta
A creamy and indulgent sausage pasta flavoured with Ground Fennel, Oregano, Thyme, Chilli Flakes, and Garlic. A perfect midweek meal.
Method
- Bring a large pot water to the boil and cook the pasta until just al dente. Reserve a mug of the cooking water before draining.
- Meanwhile, heat the olive oil in a large frying pan over medium-high heat. Add the sausage meat, breaking it up with a spoon, and cook for 5–6 minutes until browned and starting to crisp a little.
- Add the onion and cook until soft and translucent. Stir in the garlic, Ground Fennel, Oregano, Thyme, Chilli Flakes, and Green Peppercorns. Cook for 1–2 minutes until fragrant.
- Pour in the cream and a splash of pasta water. Simmer gently for 2–3 minutes until slightly thickened. Season with salt and plenty of black pepper.
- Add the drained pasta to the sauce along with the Parmesan. Toss over a low heat, adding more pasta water if needed, until everything is coated and glossy.
- Serve with extra Parmesan and a sprinkle of chopped parsley, if desired.
