We’ve tried a few of these lately; a pasta dish where you literally chuck everything into the one pan, pasta and all, and cook. Perfect for weeknight/late night cooking.
Wine Suggestion: Well we wouldn’t go too fancy here as it would sort of defeat the purpose, something red, Italian, and not too expensive would be our choice.
One-pan pasta with sausage & fennel – serves 2-3
- 1 tbsp olive oil
- 4 pork sausages, skinned
- 1 clove of garlic, finely sliced
- 1 tsp fennel seeds
- ½ tsp hot-smoked paprika
- a pinch of chilli flakes
- 1 x 400g tin of chopped or plum tomatoes
- 1 tbsp tomato purée
- 450ml chicken stock
- 175g penne pasta or similar
- 2 tbsp crème fraîche, soft cheese or double cream
- 2 tbsp Parmesan, finely grated, plus more to serve
- a bunch of basil, roughly torn
Heat the oil in a a large deep frying pan. Pull off small pieces of sausage and add them to the pan. Fry until nicely browned all over. Add the garlic, fennel seeds, paprika and chilli flakes and cook for another couple of minutes.
Add the tomatoes, tomato purée and stock and bring to a simmer. Stir in the pasta, then cover with a lid and simmer gently for 12-15 minutes or until almost cooked, give it a stir now and then as it cooks. Stir in the crème fraîche, Parmesan and basil, then remove from the heat, cover with a lid and leave to sit for a couple of minutes. Serve with extra Parmesan.
(Original recipe by Janine Ratcliffe in Olive Magazine, May 2020.)
Jono & Jules do food & wine 
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