Creamy Sausage Parpadelle

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  1. Fry the onion in the oil until soft, then add the garlic and fennel seeds and fry until fragrant.
  2. Add the sausage and brown all over before deglazing with the white wine. Allow to bubble down a little.
  3. Add the stock, tomatoes and tomato puree and the chilli. Allow to bubble and thicken, then add the double cream and parmesan.
  4. Cook the pasta to packet instructions then toss in the sauce along with the mozzarella and chopped basil.
  5. Serve with a further grating of parmesan.