Sausage & Fennel Orecchiette

• Italian Sausage(400 g)
• Orecchiette(320 g)
• Fennel(1)
• Onion(1)
• Garlic(3 cloves)
• Olive oil(1 tbsp)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Heavy cream(120 ml)
• Parmesan(50 g)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)optional
• Salt(1 tsp)
• Black pepper(½ tsp)
• Fresh basil(10 g)optional

Method

1. 1

   Bring a large pot of well-salted water to the boil. Thinly slice {Fennel}, finely chop {Onion}, and finely chop {Garlic}. Remove the sausage from its casing if needed and break up {Italian Sausage} into small irregular pieces.

   ~10 min

2. 2

   Cook {Orecchiette} in the boiling water until just shy of al dente, about 10 minutes. Reserve 200ml pasta water before draining.

   ~10 min

3. 3

   Meanwhile, heat {Olive oil} in a large skillet over medium-high heat. Add {Italian Sausage} and cook for 4 minutes, breaking it into rough pieces. Stir in {Fennel} and {Onion}, season with {Salt} and {Black pepper}, and cook for 5 minutes until softened and lightly golden. Add {Garlic}, {Oregano}, and {Chili flakes} and cook for 1 minute.

   ~10 min

4. 4

   Stir in {Tomato paste} and cook for 1 minute. Add {Canned tomatoes} and simmer for 4 minutes until slightly thickened. Pour in {Heavy cream} and stir until the sauce turns silky and orange-red.

   ~5 min

5. 5

   Add the drained pasta to the skillet with half the {Parmesan}. Splash in a little reserved pasta water as needed and toss for 2 minutes until the sauce coats every piece of {Orecchiette}. Tear over {Fresh basil} if using.

   ~2 min

6. 6

   Serve in warm bowls topped with the remaining {Parmesan} and extra black pepper if you like.

   ~1 min