Fennel Sausage & Spring Green Pasta
Full of flavour and relativly simple to pull off, this Fennel Sausage and Spring green pasta is the perfect spring / summer evening meal. Plus you only use one pan to cook it, so less washing up.
3 Fennel Sausages
150g of a small shape pasta
350ml of beef stock
250g spring greens
Bit of pecorino
A handful of sundried tomatoes
1 large clove of garlic
Splash of olive oil
Add a splash of olive oil to a deep-sided frying pan and put on a medium heat.
Take the sausage out of the skin and tear it up into thumb-sized balls.
Begin to fry the sausages in the pan, once beginning to brown (about 8 minutes) add in 1 clove of grated garlic, and continue frying for another 2 minutes.
Chuck in a handful of chopped sun-dried tomatoes and mix through for a minute.
Add dry pasta to the pan and stir round to coat it.
Add in beef stock, just enough to cover the pasta, if not, top up with a little water.
Cook on a medium/low heat until the pasta is almost cooked, and has soaked up most of the stock. If the pasta soaks the stock up quickly, and isn't almost cooked, just add some more water.
Once the pasta is almost cooked, add the shredded spring greens, and leave to cook for another 2-3 minutes.
Add a handful of grated pecorino + a squeeze of lemon.
Serve and scatter a little more pecorino across the top.