Serves:

6

Description:

Full of flavour the recipe makes a quick and tasty meal.

Ingredients:

• 400g fettucine
• extra flour
• 2 Italian-style pure pork sausages
• 1 medium bulbs fennel
• 3 tab extra virgin olive oil
• 6 ripe tomatoes OR 1 x 400g canned chopped tomatoes
• 2 cloves garlic
• 1 tsp fennel seeds
• 1 red onion
• sea salt
• pepper
• 15 stalks parsley
• grated parmesan (optional)

Method:

1. If using fresh tomatoes, cut a cross on the bottom of each one and cut a core from the top.
   Place all tomatoes in a large mixing bowl and boil the electric jug.
   Place colander in the sink. Pour boiling water over the tomatoes, leave for a minute, then drain through a colander and cool with cold water.
   ADULT HELP NEEDED WITH THIS STEP
   Drain again and strip off the skins.
   Cut each tomato in half crosswise and squeeze gently to remove the seeds. Chop roughly and leave in the mixing bowl until needed.
2. Slit open the sausages and extract the meat and discard the skins.
   Slice fennel and cut each slice into small pieces.
   Peel and dice the onion Peel and slice the garlic
   Wash, dry and chop the parsley
3. Heat half the olive oil in the pan and add the sausage, broken into olive-sized pieces (or the halal spiced meat). Stir with a wooden spoon and allow to fry and start to get quite brown.
   When meat is well-browned remove it with a slotted spoon to a mixing bowl, leaving all the oil in the pan. Scatter in the fennel seeds, stir for a few seconds and then add the onion, garlic and the fennel pieces and fry over moderate heat for five minutes. Add the chopped tomatoes, or canned tomatoes and their juice and increase heat so tomatoes bubble and reduce. Stir to stop the mixture sticking.
4. Once tomatoes and fennel look ‘saucy’ return meat to the pan and cook gently for five minutes or so. Taste for salt and pepper and push aside until ready to serve.
5. Bring a very large saucepan of water to the boil. (Add salt about 1 tablespoon to 4 litres of water) Set colander in the sink.
   Drop the fettucine into the boiling water. Cook for about 4-5 minutes (taste to check if it is ‘al dente’) and pour through a colander
   ADULT HELP NEEDED WITH THIS STEP
   Return fettucine to the empty hot saucepan. Drizzle over the rest of the extra virgin olive oil and the hot sauce and chopped parsley
   Stir and lift to mix and serve into warmed serving bowls.
   Offer grated parmesan if you wish.

Recipe by: Stephanie Alexander

Website: www.kitchengardenfoundation.org.au