• 375g bucatini pasta
  • 1 fresh red chilli, finely chopped (optional)
  • 500g pork & fennel Sicilian traditional sausages
  • 1 red onion, finely chopped
  • 10g fresh thyme
  • 400ml passata tomatoes
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp fennel seed
  • 2 large garlic cloves, crushed
  • 150ml red wine 
  • Finely grated parmesan, to serve


  • 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.
  • 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.

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