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Spaghetti with Salsiccia and Fennel

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Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • 1 Cooking pot large, for the pasta
  • 1 Frying pan
  • 1 Chopping board
  • 1 Chopping knife
  • 1 Strainer

Ingredients
  

  • 500 g Spaghettoni regular spaghetti will also do the job
  • 1 small Bulb of fennel
  • 400 g Italian fennel salsiccia sausages
  • 1 Red onion
  • 2 cloves Garlic
  • 1 splash Noilly Prat a dry white wine will also do the job
  • 500 g Canned pomodorini tomatoes
  • 1 Star anise
  • 1 tbsp Fennel seeds
  • Salt and pepper
  • Olive oil
  • Parmesan cheese

Instructions
 

  • Prep:
    Start by bringing a large pot of water for the pasta to a boil.
    Peel and finely dice the onion and garlic.
    Wash the fennel, cut in half, remove the fennel fronds but do not toss them away, save them for later, remove the core, and slice finely.
    Remove the sausage meat from the casing and shape it into small balls with moistened hands.
  • The Sauce:
    Heat a splash of olive oil in your frying pan, brown the sausage balls evenly, add chopped garlic and onion, sauté until translucent.
    Add the fennel and sauté until glossy. Stir regularly.
    Deglaze with Noilly Prat, let it reduce for 3-4 minutes, add the tomatoes.
    Reduce heat and let the sauce simmer gently.
    Crush the fennel seeds in a mortar, add them, along with the star anise and to the sauce. Season with pepper.
  • The Pasta:
    Add salt to the boiling water.
    Cook pasta very al dente according to package instructions, reserve half a ladle of pasta water, drain, and return pasta to the pot.
    Remove the star anise and peppercorns, add it to the pasta together with the pasta water. Mix well and let it rest, to reach al dente pasta perfection.
    Grate Parmesan, finely chop fennel fronds, and arrange nicely in deep plates.
    Garnish with Parmesan and fennel fronds.