-
Prep time
15 minutes
-
Cook time
15 minutes
-
Serves
4
Author Notes
This has been a go-to pasta in our home for the past 15 years, we’ve made it all over the world and it’s still our number one comfort food and date night go-to. Everyone who tries it asks for the recipe.
—Gretchen Lowe
Ingredients
-
2
shallots, finely chopped
-
2
fresh chillies, finely chopped
-
1 teaspoon
fennel seeds
-
1 sprig
fresh rosemary, chopped
-
1 dash
olive oil
-
4
cloves garlic, finely chopped
-
500 grams
good-quality pork and fennel sausages
-
1 tablespoon
tomato paste
-
400 grams
can of cherry tomatoes
-
250 grams
dried orecchiette pasta (pasta shells work well too)
-
1/2 cup
Italian parsley, chopped
-
1 tablespoon
lemon juice
-
1/3 cup
cream
-
1/2 cup
parmesan cheese, grated
Directions
-
Remove skins from the sausages.
Heat oil in a large frying pan; add shallots, chillies, fennel seeds and rosemary stirring for 5 minutes or until lightly browned. Add garlic and cook for another minute. Add the sausages and cook, stirring, until browned.
-
Stir through the tomato paste then tinned cherry tomatoes. Bring to a boil, season, then reduce the heat, simmer, uncovered, for about 10 minutes or until thickened.
-
Meanwhile, cook the pasta in a large pot of boiling, well-salted water until just tender; drain.
-
Just before removing the tomato and sausage sauce from the heat, stir through Italian parsley, lemon juice, cream and parmesan.
-
Combine pasta with tomato and sausage sauce.
Serve topped with parmesan cheese.
See what other Food52ers are saying.