This recipe from Stevie Parle (chef patron of popular fresh pasta joint Pastaio) is the ultimate fall-back store cupboard meal.
If you can't find fresh Italian sausages, then add a little diced pancetta to achieve that all-important smoky flavour.
Recipe courtesy of
2tsp fennel seeds
1 dried chilli, crushed
1tsp dried oregano
2 garlic cloves, finely sliced
400g Italian sausages
250ml white wine
2 tomatoes, roughly chopped
A handful of rosemary, chopped
A handful of grated Parmesan
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Bash the fennel seeds, chilli and rosemary in a pestle and mortar until ground and nicely combined.
Heat a splash of oil in a heavy casserole pan, then add the garlic until it begins to colour and becomes sticky.
Add the fennel mixture, stir, then squeeze the sausage meat out of the skins and into the pan. Fry until the meat colours, breaking it up a little with a spoon as you go.
Bring a pan of salted water to the boil and cook the pasta according to the packet instructions. Drain, reserving some of the pasta water.
Stir the pasta through the sausage sauce, then add the Parmesan and a little cooking water to loosen.
Sprinkle with extra parmesan to serve.
The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.