SAUSAGE PAPPARDELLE

TAKES 30 MINS SERVES 4

400g pork and fennel sausages 2tbsp olive oil, plus extra for drizzling 1 fennel bulb, cut into wedges (reserve a few leaves to garnish) 1 onion, diced

2tsp fennel seeds, bashed in a pestle and mortar 2 garlic cloves, crushed

1tsp chilli flakes 3 rosemary sprigs, chopped 450g fresh pappardelle or tagliatelle 150ml white wine Zest of 1 lemon 45g Parmesan, grated

1 Squeeze the meat from the sausages into a bowl. Heat the oil in a deep frying pan. Fry the fennel for a few mins until coloured. Add the meat and onion, stirring often, and cook for 10 mins, until the meat is browned. Add the fennel seeds, garlic, chilli and rosemary, and cook for 1 min.

2 Meanwhile, cook the pappardelle according to the pack instructions.

3 Add the wine to the meat mixture and allow to reduce for a few mins.

4 Add the lemon zest and reduce the heat. Toss through the cooked pasta and serve with Parmesan, a drizzle of olive oil and the reserved fennel leaves.