I only recently tried fennel. I don't know why it took me so long - I love fennel seeds so much that I try to sneak them into almost every recipe I make.
Having finally got round to it, I now love it - quite a subtle taste compared to the seeds but fresh with a slight crunch to it.
Dave's not a huge fan of pasta, but I thought I could get away with this as he finds it hard to say no to any sausage recipe. To make me happy, it's a full on fennel feast - the fresh fennel, fennel seeds and fennel sausages.
Having finally got round to it, I now love it - quite a subtle taste compared to the seeds but fresh with a slight crunch to it.
Dave's not a huge fan of pasta, but I thought I could get away with this as he finds it hard to say no to any sausage recipe. To make me happy, it's a full on fennel feast - the fresh fennel, fennel seeds and fennel sausages.
Ingredients:
A packet of 6 Sicilian sausages (Sainsburys)
3 bulbs of fennel, thinly sliced
2 tbsp oil
1 small onion, thinly sliced
2 tsp fennel seeds
A squeeze of garlic puree
Small glass of white wine
400g chopped tomato
1 tbsp tomato puree
Pappadelle pasta
4 tbsp parmesan (plus extra to serve)
How to make it:
1. Put the pasta water on to boil.
2. Fry the onion and chopped fennel until it starts to soften.
3. Remove the sausages from their skins and break into chunks.
4. Stir in the fennel seeds and garlic.
5. Add the sausage and brown, using your big metal spoon to break it up.
6. Add the wine and allow to simmer for a couple of minutes.
7. Put the pasta into the boiling water and cook until al dente.
8. Add the chopped tomato and tomato puree to the meat and fennel mixture.
9. Simmer for 8-10mins until the tomato has broken down.
10. Stir in the parmesan.
11. Drain the cooked pasta and add to the sauce, making sure it's combined and all the pasta is totally covered with sauce.
12. Sprinkle some more parmesan on when served.
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