Serves 4

Here’s a quick and easy pasta dish to conjure up after a day at work. If you have more time, you could roll the sausagemeat into balls for a meatball version of the same dish.

450g sausages
1 tbsp olive oil
1 tsp fennel seeds
2 garlic cloves, peeled and crushed
1 tbsp tomato purée
400g peeled plum tomatoes
1 sprig of rosemary, leaves finely chopped
150ml dry white wine
Sea salt and freshly ground black pepper
300g pappardelle or tagliatelle
Freshly grated parmesan, to serve

1 Remove the sausages from their skins. Heat the oil in a large frying pan and crumble in the sausagemeat and fennel seeds. Fry for a few minutes, stirring well to break up the meat. Once the sausagemeat releases its oils into the pan and turns lightly golden, stir in the garlic and cook for 1-2 minutes more.

2 Add the tomato purée, plum tomatoes, rosemary and white wine. Scrape the bottom of the pan with a wooden spoon to deglaze and bring to the boil. Check for seasoning, then simmer for about 10 minutes, until the tomatoes have broken down to form a chunky sauce.

3 Meanwhile, bring a large pan of salted water to the boil. Tip in the pappardelle (you could use tagliatelle) and cook according to pack instructions until al dente. Drain well and return to the pan. Toss through the sausage sauce and divide between warmed pasta plates. Sprinkle with the grated parmesan and serve without delay.

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