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Pappardelle with sausage & fennel seed bolognese

  • 454g pkt good quality sausages
  • 250g pkt pappardelle, frilly or not
  • 2 tsp fennel seed Fennel seeds feh-nell seedsA dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
  • 2 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • 3 shallots or 1 small onion, thinly sliced Shallot shal-lotRelated to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
  • 2 large garlic cloves, crushed
  • 150ml red wine
  • 4 plum tomatoes, seeded and chopped
  • 1 tbsp tomato purée
  • 4 tbsp freshly grated parmesan, plus extra to serve Parmesan parm-ee-zanParmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
  • handful of fresh chopped parsley Parsley par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
  • 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.
  • 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.
  • 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.
  • 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.