6-ingredient Fennel And Sausage Pasta (Stove Top & Pressure Cooker)

Ingredients

• 2 tablespoons olive oil (divided)
• 1 bulb fennel (chopped like an onion)
• 14 ounces pork sausages ((I use six good quality Italian sausages))
• 3/4 teaspoon fennel seeds
• 2 sprigs rosemary
• 1 cup red wine ((pressure cooker: 1/2 cup))
• 3 1/2 cups passata ((US = tomato sauce) (pressure cooker: 1 cup))
• 1 cup water ((pressure cooker: 1/2 cup))
• 3 tbsp panko breadcrumbs ((roughly))
• grated parmesan cheese
• salt and freshly-ground black pepper
• 8 ounces pappardelle pasta ((about 1 'nest' per person - trust me, this is enough!))
• toasted Italian bread with olive oil & salt (optional (but sooo delicious!))

Instructions

1. 1

   Trim the long part of the fennel off the bulb and put aside. Chop the very end off the bulb, then cut into fine pieces, like an onion.

2. 2

   Heat about a tablespoon of olive oil in a saucepan/cast iron pan, or the bowl of an electric pressure cooker. Squeeze the meat out of the skin and into the hot pan/bowl.

3. 3

   Cook the sausage for a few minutes until white, then mash it with a potato masher until it looks like ground meat.

4. 4

   Add the chopped fennel, the fennel seeds (if using) and the rosemary and let cook for about five minutes longer.

5. 5

   Pour in the wine, passata/tomato sauce and water (note different amounts if using pressure cooker). Leave to cook gently for about an hour (stove top). If using a pressure cooker, choose the 'bolognese' setting, or manually set it for 20 minutes followed by 'auto quick' pressure release. Reduce the liquid for a few minutes using the 'reduce' or 'saute' setting. Add salt & pepper to taste.

6. 6

   About ten minutes before the end of the cooking time, cook the pasta according to the packet instructions.

7. 7

   While the pasta is cooking, heat up about a tablespoon of olive oil in a small frying pan/skillet. Fry the panko crumbs for a few minutes, stirring regularly, until they are crispy.

8. 8

   Divide the pasta between your plates, then ladle the bolognese sauce on top. Sprinkle with the crumbs, grated parmesan, and some green fronds from the fennel.