Wednesday, November 30

Fennel Sausage, Tomato & Basil Spaghetti

You have been at work all day. You come home to more shit that needs sorting. It's done, but now you're starving, you need some food. It's already 8pm. This dish is the one. It is going to become a repertoire staple you cook forever. It's quick to make and eat, but it also uses only a splash of red wine meaning there is an excuse to open a bottle and finish the rest. If you could graph a difficult day, this dish (and the wine) is the tiny positive incline at the end of the timeline.

Quality Toulouse sausages - 6
Onion - 1/2, finely chopped
Extra virgin - 2tbsp
Fennel seeds - 1 tsp
Garlic - 2 cloves, roughly chopped
Passata - 350ml
Red wine - a good splash
Red wine vinegar - a splash
Sugar - a couple of pinches
Crushed red chilli - 1/2 tsp
Basil - 1 small bunch, stems chopped finely, leaved roughly torn
Parmesan - 75g, grated
Salt and freshly ground black pepper
Spaghetti - 120g

Boil the kettle and get a big pot of salted water on to boil. Fry the onion, garlic, chilli and fennel in the oil for 5 mins until the onion is soft. Skin the sausages and pinch the meat into the pan - fry until cooked. Deglaze with the vinegar and wine, then in with the passata and sugar. Get your pasta in to cook - follow the packet instructions. 

Reduce the tomato sauce by 1/3 and taste. Correct the seasoning, sugar and vinegar to your taste. Toss in the basil stalks and cook for a few mins more. Finish with fresh basil, in with the cooked pasta and a little of the pasta water if the sauce is too dry. Mix well, finish with parmesan - lots of it. Eat, drink, sleep. Tomorrow is another day (smiley face).

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