Sausage, Fennel and White Bean Pasta

Ingredients

• 400 g casarecce or penne pasta
• 400 g pork sausages
• 1 fennel bulb, finely sliced
• 400 g cannellini beans, drained and rinsed
• 400 g chopped tomatoes
• 3 cloves garlic
• 1 tsp fennel seeds
• 2 tbsp olive oil

Method

1. 1

   Squeeze the sausage meat out of their skins and roll into small meatballs.

2. 2

   Heat the olive oil in a wide pan over a medium-high heat. Brown the meatballs all over for 5-6 minutes, then set aside.

3. 3

   Add the fennel, garlic, and fennel seeds to the pan and cook for 5 minutes until softened.

4. 4

   Return the meatballs, add the cannellini beans and chopped tomatoes, and simmer for 15 minutes until the sauce has reduced.

5. 5

   Cook the pasta in salted boiling water, drain, and toss with the sauce. Serve in warm bowls.