Pork & Fennel Sausage Pasta

YOU’LL NEED

2 tbsp extra virgin olive oil
500g Italian pork sausages
5 anchovies
3 garlic cloves
1 tbsp cracked pepper
1 tbsp chilli
1 tbsp fennel seeds
¼ cup white wine
Flaked salt
1 fennel bulb (finely mandolined and in 4cm lengths)
⅓ cup pouring cream
1 lemon (rind and juice)
Parmigiano Reggiano (to serve)
400g calamarata pasta (or any tube-shaped dried pasta)

MAKE IT

First, get a large pot of salted water on the boil to cook your pasta. Then place a large deep-sided frypan on medium heat and add the olive oil. Squeeze the sausages out of their casings into the oil along with the anchovies and break it all up with a spoon. Add the garlic, cracked pepper, chilli and fennel seeds for a minute and deglaze with the white wine. Next, add a big pinch of salt and the sliced fennel and cook down till the fennel is soft (10 mins). Your pasta water should be bubbling away, toss in your pasta and cook as per the instructions. Add the pouring cream to the sauce and reduce for 3 mins then season with the lemon juice, rind and more pepper. Toss your cooked pasta into the sauce and grate too much Parmigiano Reggiano on top to serve.