Fusilli with Sicilian sausage

SM 2002-10 p.83 [01.009.02]
Serves 4
Cheese: Parmesan

Ingredients
1 x 500g pack dried fusilli pasta
1 x 400g pack Taste The Difference Sicilian Sausages or use a good Cumberland sausage
2 tablespoons olive oil
1 large onion, finely chopped
1 garlic clove, crushed
½ teaspoon fennel seeds
pinch of dried chilli flakes
1 x 400g tin chopped tomatoes
100ml double cream
1 x 20g pack flat-leaf parsley, leaves only, roughly chopped
salt and freshly ground black pepper
To serve: 150g grated parmesan

Method
Gently heat the oil in a large pan. Add the chopped onion and cook for 5–8 minutes. Add the garlic, fennel seeds and chilli flakes.

Skin the sausage and crumble the meat directly into the pan, mixing it well with the other ingredients. Cook for 5–8 minutes, stirring occasionally, until browned all over.

Add the chopped tomatoes and cook for 10 minutes on a medium heat. Slowly stir in the cream and add the parsley, and cook for 5 minutes. (The sauce can be made up in advance up to this stage, and then kept covered in the fridge for a couple of days.) Season to taste.

While the sauce is cooking, put a large pan of salted water on to boil for the pasta. Cook the pasta until al dente or according to pack instructions, then drain.

Add the pasta to the sauce—this ensures that the sauce gets right into the spirals. Toss really well. Serve immediately in warm bowls, with generous amounts of parmesan grated over the top.

Per serving: 900 cals; 44g fat, of which 18g saturated; 5g fibre; 112g carbohydrates; no added sugar.


© Sainsbury's Magazine 2002