Italian sausage & fennel pasta
About £0.82 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Sausages6
- Fennel1
- Pasta350g
- Garlic2 cloves
- Chilli powder5g
- Crème fraîche100ml
- Parmesan40g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Squeeze the sausages (6) out of their skins and fry, breaking up, until golden (8 min).
Kitchen note Cook sausages low and slow, turning now and then. Don't prick them, that's where the juice goes.
- Add the thinly sliced fennel (1), garlic (2 cloves) and chilli and soften (6 min).
Kitchen note Garlic burns in seconds and goes bitter, so add it after the onions have softened and keep it moving for about a minute.
- Cook the pasta (350g) and keep a mug of its water.
Kitchen note Salt the pasta water until it tastes like the sea. Before you drain it, scoop out a mugful of the cooking water. A splash of it loosens any sauce and makes it cling.
- Stir crème fraîche (100ml) and a splash of water into the pan, toss with the pasta and finish with parmesan (40g).
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.