Tuscan Sausage & Fennel Spaghetti


Serves 4-6

250 grams Sausages, casings removed 
250 grams dried spaghetti
1 recipe classic Napolitana pasta sauce - find that recipe here
250 grams Tender stem Broccoli, Blanched with the pasta water
5 grams fennel seeds 
20 ml olive oil 
5 grams crushed Red Chilli 
50 grams Pecorino Cheese, grated 
50 ml White wine 
Sea Salt & Freshly cracked Black Pepper


Cook Spaghetti to the packet instruction, cool down & set aside. 

Sautee the sausage meat in olive oil until golden & caramelized, breaking up into pieces with your spoon. Add fennel seeds & chilli flakes & deglaze with wine. Add the napolitana & simmer for 15 minutes until all flavours come together. Add the tender stem broccoli & pasta & mix well to combine. Season with salt & pepper.

To Assemble:

Take off the heat & stir through the grated Pecorino cheese. Serve immediately.