There were about six million sausages left over from a BBQ this weekend and, having exhausted my patience for eating them with gravy (something I didn’t think it possible to tire of, I’ll admit) I was craving something just a little bit lighter and brighter.
The lemon and herbs added right at the end of this recipe allow it to just about retain a spring/summer feel, whilst being comforting enough to suit the reality of the weather we’ve actually had to endure this season.
It may not have escaped your notice that I have used tory pasta for this dish. Specifically, ditaloni regati from Waitrose. I’m confident pretty much any shape you have in will work (realistically, what is the worst that could happen), but I reckon the smaller, the better.
You might also clock that I haven’t used any garlic, that is literally just because I could not be arsed to chop any. I’m quite sure that if you choose to it will only improve matters.
1 bulb fennel, sliced finely
1 onion, sliced finely
500ml chicken stock
small handful fresh parsley and mint, finely chopped
1 – In a large saucepan, caramelise your fennel and onion in 1 tbsp olive oil or butter. When I say caramelise, I mean nice, low heat, lid on, for 30-40 minutes. You want them soft and sweet.
2 – Squeeze the meat from the sausages from their skins and get it straight into the pan, increasing to a medium heat. Cook for about 5 minutes.
3 – Add chicken stock and pasta to the pan, bring to a boil, then reduce to a simmer and cook, lid on, for 30 minutes.
4 – Once the pasta is cooked and the sauce nice and thick, take the pan off the heat and add the juice of one lemon plus your chopped herbs, and serve.