sausages and pasta is a combination which i’ve grown to love. the addition of fennel – a bulb or seeds, preferably both – usually guarantees that i’ll try a recipe and that it will be a hit with both david and i. as a result there are lots of fennelly sausage pasta recipes on here (have a look), and here’s another!
this was quickly pulled together from a very empty fridge – mushrooms were the only fresh vegetables we had in but thankfully there was a handful of sun-blushed tomatoes to lift things.
this is my contribution to presto pasta nights which, this week, is being hosted by me!
sausage, mushroom and sun-blush tomato mafaldine (serves 2)
pasta for two – i used mafaldine
1 tablespoon olive oil
1 large clove garlic, finely chopped
4 good quality sausages, skin removed and broken into smallish chunks
1 teaspoon fennel seeds, lightly crushed
1 teaspoon fresh rosemary leaves, finely chopped
100ml white wine
150-200g mushrooms, wiped and sliced
a handful of sun-blush tomatoes
salt & pepper
cook your pasta.
meanwhile, heat the olive oil and gently fry the garlic. turn the heat up and add the sausages fennel seeds and rosemary. when the sausage has cooked through add the wine, lower the heat and add the mushrooms. cook gently until the mushrooms have cooked through and most of the liquid they release has evaporated. add the sun-blush tomatoes, season to taste and serve with the pasta.