One Pot Sausage, Caramelised Fennel and Lemon Pasta
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. Serves 2 150g pasta4 sausages1 bulb fennel, sliced …