Sausage and Fennel Pasta

Ingredients

• 10 oz (300 g) orecchiette or another short pasta
• 1 tablespoon olive oil
• 1 lb (450 g) Italian sausage, casing removed
• 1 small red onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon fennel seeds, crushed
• 1/4 teaspoon red chili flakes
• 1 tablespoon tomato paste
• 1 cup (200 ml) passata
• 1/3 cup (30 g) Parmesan, grated
• 2 tablespoons fresh parsley, chopped
• 6-8 fresh basil leaves
• Salt and freshly ground black pepper to taste

Instructions

1. 1

   Bring a large pot of water to a...: Bring a large pot of water to a boil, salt it and cook the pasta al dente according to the instructions on the package. Reserve 2 cups of pasta water before draining.

2. 2

   Meanwhile, heat the olive oil in a large,...: Meanwhile, heat the olive oil in a large, deep pan and cook the sausage for 4-5 minutes over medium heat, breaking it up with your spoon as you go, until golden or even slightly crispy.

3. 3

   Add the onion and continue to cook for...: Add the onion and continue to cook for 1-2 minutes until softened. Next, stir in the garlic, crushed fennel and red chili flakes and cook for another minute.

4. 4

   Stir in the tomato paste, then deglaze the...: Stir in the tomato paste, then deglaze the pan with 1 cup of the reserved pasta water. Stir in the passata and simmer for 5 minutes on low heat.

5. 5

   Once the sauce has thickened, transfer the cooked...: Once the sauce has thickened, transfer the cooked pasta to the pot and toss well to cover it with the sauce. Add a bit more of the reserved pasta water if it looks too thick.

6. 6

   Add the grated Parmesan, parsley and basil leaves...: Add the grated Parmesan, parsley and basil leaves and stir to combine. Season to taste and serve immediately.