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Prep time
15 minutes
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Cook time
15 minutes
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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
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Ingredients
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2
shallots, finely chopped
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2
fresh chillies, finely chopped
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1 teaspoon
fennel seeds
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1 sprig
fresh rosemary, chopped
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1 dash
olive oil
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4
cloves garlic, finely chopped
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500 grams
good-quality pork and fennel sausages
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1 tablespoon
tomato paste
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400 grams
can of cherry tomatoes
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250 grams
dried orecchiette pasta (pasta shells work well too)
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1/2 cup
Italian parsley, chopped
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1 tablespoon
lemon juice
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1/3 cup
cream
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1/2 cup
parmesan cheese, grated
Directions
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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.
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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.
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Meanwhile, cook the pasta in a large pot of boiling, well-salted water until just tender; drain.
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Just before removing the tomato and sausage sauce from the heat, stir through Italian parsley, lemon juice, cream and parmesan.
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Combine pasta with tomato and sausage sauce.
Serve topped with parmesan cheese.
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