Pasta with Italian sausage, fennel, and peas

Step 1/ 4

• 1 cloves garlic
• 1 shallots
• 225 g Italian sausage
• 1 tsp fennel seeds

• large frying pan
• cooking spoon
• cutting board
• knife

Peel and finely mince the garlic and shallots. Remove sausage meat from casing and chop roughly or crumble. Heat a large frying pan over medium heat, add Italian sausage meat and fry for approx. 5 min. Add the fennel seeds and cook gently until the fat renders and the meat browns, approx. 10 min.

Step 2/ 4

• 200 g paccheri pasta
• 125 ml pasta water (reserved)
• 150 g peas
• salt
• ice cubes

• sieve
• large bowl
• colander
• 2 pots
• ladle

Cook pasta in a large pot with salted boiling water according to packet instructions, or until al dente. Reserve some of the pasta cooking water, then drain the pasta and set aside. Bring a second pot of water to the boil, and blanch fresh peas for approx. 2 min. Transfer immediately to a sieve placed in an ice bath or run under cold water to ensure the peas keep their color.

Step 3/ 4

• ½ tbsp tomato paste
• salt
• pepper

Add the crushed garlic and shallots to the frying pan and let cook a further approx. 5 min. Deglaze the pan with some of the pasta cooking water, add the tomato paste, and stir well. Bring the sauce to a bubble, then add the peas and cook approx. 4 min. Season with salt and pepper according to taste.

Step 4/ 4

• 10 g Parmesan cheese
• olive oil for serving (optional)
• Parmesan cheese for serving
• red wine for serving

Add the drained pasta to the sauce along with the grated Parmesan cheese, a drizzle of olive oil, and stir to combine. Serve with extra Parmesan cheese, if desired, and pair the dish with a glass of red wine.

Enjoy your meal!