Red chillies, 2 dried and crumbled
Olive oil
Good quality sausage, 600 g
Dried oregano, 1 tbsp
White wine, a wineglass
1 lemon, juice and zest
Fusilli or penne, 500 g
Sea salt and freshly grounded pepper
Butter, a couple of knobs
Parmesan cheese, a handful plus extra for serving
Flat-leave parsley, a small bunch of leaves picked and chopped
- Bash up the fennel seeds and chili in a mortar. Set aside.
- Heat a splash of olive oil, in a frying pan (heavy bottom).
- Squeeze the meat out of the sausage into the frying pan, breaking them up with the back of a spoon. Fry for a few minutes until the meat starts to color.
- Add the fennel seeds and chillies.
- Cook in medium heat for 10 minutes, until the meat starts to caramelize.
- Stir in the oregano.
- Add the wine and allow it to reduce by half.
- Add the lemon zest and juice.
- Turn the heat down to low while you cook the pasta.
- Drain the pasta after cooked. Reserve part of the cooking water.
- Stir the pasta into the meat.
- Add the butter, Parmesan, parsley and a few spoons of the reserved water.
- Taste and check for seasoning.
- Serve with grated Parmesan on the top.
Wine suggestion: Italian Red
