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Essential Olive Oil500ml
500mlItem price
£5.50Price per unit
£1.10/100mlA winning combination of flavours, the sweetness of the fennel works brilliantly with spicy sausage meat.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat 1 tsp oil in a large frying pan over a medium-high heat. Add the sausages with skins on, then break up into small chunks with a wooden spoon. Fry for 5-6 minutes, stirring occasionally, until browned, cooked through with no pink meat and juices that run clear. Remove to a plate, leaving the fat in the pan.
Add the fennel to the pan and fry over a medium heat for 5-6 minutes, stirring often, until a little coloured. Meanwhile, cook the pasta in salted water according to pack instructions until al dente.
Return the sausages to the pan, turn the heat up and pour in the Madeira, if using. Bubble for a couple of minutes until reduced completely. Stir in the mascarpone, then set aside. Once the pasta is ready, add 2 ladles cooking water (about 150ml) to the sauce, then drain the pasta and add it in.
Stir, then sizzle over a medium-high heat for 3-4 minutes until the sauce has reduced and clings to the pasta. Add another splash of Madeira (if using), then season to taste. Scatter with the reserved fennel fronds, basil and chilli flakes, if using.
If you don’t have Madeira, try dry sherry or white wine, or add a squeeze of lemon instead before tossing the pasta and sauce. To further boost the fennel flavour, add ¼ tsp crushed fennel seeds to the pan, if you have some, at the same time as the fresh sliced fennel.
Typical values per serving when made using specific products in recipe
Energy | 3,205kJ/ 767kcals |
---|---|
Fat | 42g |
Saturated Fat | 18g |
Carbohydrates | 60g |
Sugars | 4.7g |
Fibre | 4.7g |
Protein | 33g |
Salt | 1.1g |
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