Spicy Pork and Fennel Sausage Casarecce
This pasta has to be one of my all time favourite recipes!
Good quality Italian pork and fennel sausages make for the perfect pasta sauce, they give such a beautiful depth of flavour to a sauce.
The San Marzano tinned tomatoes are a true delicacy, they make the sauce truly incredible however they can be hard to find (and a little bit expensive!) so if you can’t find them, you can replace with passata.
Cassarecce is also a really underrated pasta shape, the sauce clings to the pasta and it is seriously so good!
Prep Time: 10min
Cooking Time: 45-60min
Serves: 4-6
Ingredients:
2 TBS Olive oil
1 onion, chopped fine
3 garlic cloves, crushed
1/2 cup white wine (optional)
4 Spicy pork and fennel sausages (if you can’t get spicy, add some chilli flakes at the start)
2 tin San Marzano tinned tomatoes OR 1 bottle of passata
2 TSP salt
2 TSP brown sugar
Cassarecce or pasta of choice
1 x Parmesan rind (optional)
Parmesan to serve
Method:
Heat olive oil over a medium heat and add the crushed garlic and chopped onion
Cook for about 5-10 mins until softened
Add the white wine and simmer for 5 mins until reduced
Remove the sausages from their casing and add into the pan. Break up with a wooden spoon
Add the tomatoes/passata to the pan and stir to combine.
Add the parmesan rind if you have one
Add the salt and sugar and stir
Simmer on a low heat for 30 mins - 1 hour until reduced
Cook the pasta as per packet instructions and transfer to the pan once cooked. Stir to combine
Remove the Parmesan rind and discard
Top with Parmesan and enjoy!
