orecchiette con salsiccia, finocchio e prezzemolo
i'm on a real pasta kick at the moment. i don't know if it's because i'm feeling lazy - the kitchen is still half full of unpacked boxes and we're trying to clear through things before having friends over for a housewarming bash at the weekend - or if it's because the weather is turning and i want comfort food.
either way, i've been having fun revisiting old favourites and trying new ideas for pasta dishes. having said that, this orecchiette con salsiccia, finocchio e prezzemolo isn't my recipe - it belongs to angela hartnett. i've only cooked one other recipe of hers - linguine with peas and parma ham - but based on how good both of these dishes taste, and how simple they are, i think i'll be trying out for a few more. her rabbit ragu is probably next on my list.
angela hartnett's orecchiette with sausage, fennel and flat-leaf parsley (serves 4)
2 tablespoons olive oil
2 small red onions, sliced finely
1 head of fennel, sliced
1 clove garlic, crushed
3 italian sausages
400g tin of good-quality italian tomatoes
2 tbs chopped flat-leaf parsley
in a pan heat the olive oil. add the onions, fennel and crushed garlic. sauté without colouring for 3-4 minutes until they start to soften. add the sausage in 1cm pieces and sauté. add the tomatoes and water and simmer for 10 minutes until the sauce has thickened. meanwhile cook the orecchiette in salted boiling water. when ready, drain well and serve with the sauce. finish with the parsley.