Creamy Sausage Parpadelle
INGREDIENTS
- 2 tbsp olive oil
- 1 large brown onion, diced
- 2 cloves garlic
- 1 tbsp fennel seeds
- 8 sausages, squeezed from casings
- 150ml white wine
- 1 tsp chilli flakes
- 300ml chicken stock
- 1 can chopped tomatoes
- 2 tbsp tomato puree
- 3 tbsp double cream
- 1 tsp black pepper
- 1 tsp sea salt
- 30g parmesan, grated
- 400g parpadelle
- 200g mozzarella, torn
- Handful fresh basil, sliced
Directions
- Fry the onion in the oil until soft, then add the garlic and fennel seeds and fry until fragrant.
- Add the sausage and brown all over before deglazing with the white wine. Allow to bubble down a little.
- Add the stock, tomatoes and tomato puree and the chilli. Allow to bubble and thicken, then add the double cream and parmesan.
- Cook the pasta to packet instructions then toss in the sauce along with the mozzarella and chopped basil.
- Serve with a further grating of parmesan.
