Pork and fennel pasta

with herbs

Feeds 4

Pork sausages, 3 

Olive oil, 2 tbsp

Leek, 1

Garlic, 2 cloves

Fennel seeds, 1 tbsp

Parsley, 1 small bunch

Sage, 4 leaves

Rosemary, 2 sprigs

Thyme, small bunch

White wine, 1 cup

Chicken stock, 1 cup

Cream, 1 cup

Pasta, 500g dried fettuccine

Salt and pepper  to taste

Parmesan to serve

Squeeze the sausages from their skin and cook in a sauté pan with olive oil for about five minutes on medium heat. Add the fennel seeds and heat until fragrant.

Chop the leek and the garlic and add to the pan with a big pinch of salt, reduce the heat and cook until the leek has softened then add the white wine and cook for a few more minutes. 

Strip the rosemary and thyme from the sprigs and chop finely along with the sage and parsley. (I use the parsley stalks too but you might want to save a few of the leaves for the end). Add the herbs to the pan and the chicken stock and cream.

Simmer for about 20 minutes or until the liquid has reduced by half. Season to taste. 

Cook the pasta in a pot of salty water and then drain, but save a few tablespoons of water at the bottom! Add the pasta to the pan and toss the pasta through the sauce with some tongs. 

Serve with parmesan cheese and chopped parsley.

Note: If you are vegetarian, you can replace the sausage with 6 zucchini and use vegetable stock.