COOK WITH US - ADAM'S SIGNATURE SAUSAGE PASTA | LUCY WOOD

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RECIPE: Sausage pasta with lemon and fennel

Ingredients (feeds 4)
Pork sausages x8
Onion - diced
Carrot - grated
Garlic x 3 cloves - grated
Tomato puree - 1 tbsp
Olive oil - 3 tbsp
Chopped tomatoes - 1 tin
Fennel seeds - 2 tsp
Salt + pepper
Orecchiette pasta
Parmesan (to serve)

Method
1. Set a large casserole dish on a medium heat.
2. Cut the casing off the sausages, tear into small pieces and add to the hot pan with a little oil. Season the sausage with salt and pepper.
3. Fry until golden brown on the outside (you might need to do this in batches if using a small pan), whilst breaking up any large pieces of sausage in the pan.
4. Once browned, set aside the sausage, keeping the excess fat and oil in the pan.
5. In the same pan with heat down to low, add a couple tablespoons of olive oil and the onion/carrot. Gently fry for 5 minutes, then add the garlic.
6. Reduce the heat to low and let the onion and garlic soften for another 5 minutes.
7. Add the tomato puree and gently heat together for another 8 minutes.
8. Add the cooked sausage to the onion/garlic pan, along with the chopped tomatoes, a little more salt and pepper, and the fennel seeds. Half fill the chopped tomato tin with water and add this to the pan.
9. Let this simmer on a low heat for 15 minutes - with no lid, so it reduces to a sauce thickness.
10. Cook the orecchiette as per pack instructions (11 minutes-ish, save a mug of the pasta water at the end).
11. Once cooked, add the pasta to the sausage ragu with a splash of the pasta water. Stir together for a minute, allowing the pasta to absorb some of the sauce. Add more pasta water if necessary.
12. Serve with grated parmesan on top. Loads of it.

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