1/4 teaspoon fennel seeds, crushed in a pestle and mortar
1 teaspoon granulated sugar
85g pasta to serve, such as ditali
1 small romaine lettuce, shredded
3 tablespoons chopped fresh parsley
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Heat a medium sized frying pan with olive oil and fry the onion over medium-low heat until soft and translucent, approximately 10 minutes.
Remove the skin from the sausages and break up the meat as best you can. Add to the pan along with the garlic and chilli. Mix well and stir often, breaking up the sausagemeat until cooked.
Add seasoning to taste and fennel. Cook for another minute until the aroma of the fennel is evident, then add the passata and sugar. Mix well.
Simmer the sauce for 20 to 30 minutes or until thickened. (At this stage you can either cool then chill until ready to finish off before serving or continue the dish.)
Bring a pan of salted water to the boil and add the pasta. Cook until al dente. Reserve about 200ml of the pasta cooking water before draining.
Meanwhile, add the lettuce and parsley to the simmering pasta sauce along with 1/2 of the reserved cooking water. (Depending on the size of your lettuce, you may not use all of it). Mix well and cook for a further 5 to 8 minutes. Add more of the cooking water if necessary to thin out the sauce, but go easy as you want the sauce to coat the pasta rather than slide off.
Finally, add the sauce to the drained pasta and stir well to coat the pasta well. Serve.