Sausage, fennel and pecorino conchiglie
A quick and easy pasta dish that's sure to be a weeknight winner. Pork sausages and fennel are a match made in heaven and this recipe is one of my family’s favourites. Best served with lots of freshly grated pecorino.
Ingredients
- 3 tbsp olive oil
- 6 pork sausages
- 1 tsp fennel seeds, finely ground
- 2 garlic cloves, finely chopped
- 1 fennel bulb, trimmed and finely chopped, fronds reserved for garnish
- 350g/12oz conchiglie pasta
- 50²µ/1¾´Ç³ú pecorino, finely grated
- sea salt and freshly ground black pepper
Method
Put a large saucepan of salted water on to boil.
Meanwhile, place a large frying pan over a medium heat. Add 3 tablespoons olive oil then squeeze the sausagemeat out of its skin directly into the pan. Use a wooden spoon to break the sausagemeat into little balls, or just break it up as it cooks. Fry for around 8–10 minutes, until browned all over.
Stir in the ground fennel seeds and chopped garlic. Fry for 2 more minutes, then add the chopped fennel. Fry for 5 minutes, then add 100ml/3½fl oz water and reduce the heat. This will help soften the fennel.
Once the pan of salted water is boiling, add the pasta and cook according to packet instructions.
When the pasta is cooked, use a slotted spoon to transfer the pasta into the sausage pan and stir everything together. Add the pecorino and season generously with salt and pepper.
Add enough of the starchy pasta water to loosen and make the pasta creamy. Taste and add more salt and pepper, if required, and serve garnished with chopped fennel fronds.
Recipe Tips
If you need this recipe to be egg-free, check the ingredients on the pasta – it is rare with dried pasta, but some pastas contain eggs.
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