Pappardelle with sausage & fennel seed bolognese

• good quality sausages↗454g pkt g
• pappardelle↗250g pkt g

  frilly or not

• fennel seed2 tsp tsp
• olive oil↗2 tbsp tbsp
• shallots↗3

  or 1 small onion, thinly sliced

• garlic cloves↗2large

  crushed

• red wine↗150ml ml
• plum tomatoes↗4

  seeded and chopped

• tomato purée↗1 tbsp tbsp
• freshly grated parmesan4 tbsp tbsp

  plus extra to serve

• fresh chopped parsleyhandful of

Step-by-step instructions

1. 1

   Boil the sausages in their skins in a pan of water for 10 minutes. Cool slightly, then snip off the skins and discard, and finely chop the meat.

2. 2

   Cook the pasta according to the packet instructions. Meanwhile heat a non-stick frying pan and toast the fennel seeds for a minute or so to bring out their flavour. Tip the seeds on to a plate, then add the oil to the pan and fry the shallots or onion and garlic for about 5 minutes until soft.

3. 3

   Stir in the chopped sausages, red wine, tomatoes and tomato purée and simmer for 8-10 minutes or so until the tomatoes have cooked down to make a sauce.

4. 4

   Drain the pasta, return it to the pan and toss in the sauce with the fennel seeds, Parmesan and parsley. Hand round extra Parmesan at the table.