Garganelli With Pork Sausage And Fennel

Whether it's hot or cold outside, this sausage ragù is sure to satisfy all cravings. It features high-quality pork sausages infused with fennel seeds and basil sauce, creating a delightful flavour that will please even the most discerning palates. Serve with a glass of Dom Margalleau Vouvray SEC for a perfect pairing.

Serves 4

Ingredients
3x Martinez Catalan Pork sausages, removed from their skins and broken into small pieces
500g Rustichella Garganelli pasta
1 tsp The Spice Trader fennel seeds
1 onion, chopped
2x garlic cloves, sliced
3 Tbsp The vine co verjuice
1 Jar Sabato basil pasta sauce
½ tsp Accoceberry Espelette pepper
2 Tbsp Pons traditional extra virgin olive oil
Sal de Añana Spring Salt
Pepper
1/4 cup Pinoli pinenuts, toasted
Montanari freshy cracked Parmigiano Reggiano, to serve

Method
Split open the sausages and remove the meat within. Place a frying pan over a medium heat and add a splash of oil. Fry chopped onion until translucent, add in the sausage meat and fennel seeds, frying for a further 5 minutes until nice and caramelised.

Add the verjuice and simmer until reduced by two-thirds. Pour pasta sauce into the pan. Season with salt and pepper and let simmer for 20 minutes.

As the sauce simmers, bring a pan of salted water to the boil. Add the pasta and cook for 7–10 minutes or until al dente. While pasta is cooking, toast pinenuts in a fry pan until golden.

Drain the pasta and fold into the sausage ragù. Serve immediately, topped with toasted pinenuts, plenty of grated Parmigiano and fresh basil.