Ingredients:
-
375g bucatini pasta
- 1 fresh red chilli, finely chopped (optional)
- 500g pork & fennel Sicilian traditional sausages
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1 red onion, finely chopped
- 10g fresh thyme
- 400ml passata tomatoes
- 2 tbsp extra virgin olive oil
- 1/2 tsp fennel seed
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2 large garlic cloves, crushed
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150ml red wine
-
Finely grated parmesan, to serve
Preparation:
- Cook pasta in a large saucepan of salted boiling water, following the instructions on the package or until al dente. Drain, reserving 2 tbs of the cooking liquid.
- Meanwhile, heat the oil in a large, deep-sided frying pan over medium-high heat. Add sausage meat. Cook, stirring, for 4-5 minutes or until golden. Transfer to a bowl. Reduce heat to medium. Add onion. Cook, stirring, for 2-3 minutes or until softened. Add garlic, fennel seed and chilli. Cook, stirring, for 2 minutes. Add wine. Simmer for 2 minutes or until reduced slightly. Add passata tomatoes and sausage. Season. Simmer, covered, for 15 minutes.
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Add the sausage mixture to the pasta. Cook for 1-2 minutes or until well combined, adding the reserved cooking liquid if necessary. Sprinkle with the parmesan and extra thyme leaves.
