|2個 乾紅辣椒||2 dried red chillies|
|2茶匙滿 茴香籽||2 heaped teaspoons fennel seeds|
|600克 意大利香腸、坎伯蘭香腸或免治豬肉||600g coarse Italian sausages, Cumberland sausages or pork mince, preferably higher-welfare|
|1湯匙 乾奧勒岡||1 tablespoon dried oregano|
|250毫升 白酒||250ml white wine|
|1個 檸檬的皮及汁||Zest and juice of 1 lemon|
|500克 螺絲粉或通心粉||500g fusilli or penne|
|海鹽及新鮮現磨黑椒||Sea salt and freshly ground black pepper|
|20克 帕瑪森芝士，另留多一點以上菜時用||20g Parmesan cheese, plus extra for serving|
|½ 束 平葉歐芹||½ a bunch of fresh flat-leaf parsley|
Crumble the chillies into a pestle and mortar, then bash with the fennel seeds until coarsely crushed. Put to one side.
Heat a lug of olive oil in a heavy-bottomed frying pan over a high heat. Squeeze the meat out of the sausage skins or add the pork mince to the pan, really breaking it up with the back of a wooden spoon. Fry for a few minutes, or until the meat starts to colour and the fat has rendered slightly, then push it down once more so it resembles coarse mince.
Add the bashed-up fennel seeds and chillies and cook over a medium heat for around 10 minutes, or until the meat becomes crisp, golden brown and slightly caramelised.
Stir in the oregano, then pour in the white wine and allow it to reduce by half. Add the lemon zest and juice, then turn the heat down to low.
Meanwhile, cook the pasta in a large pan of salted boiling water according to the packet instructions.
When the pasta has cooked but still has a bit of bite, drain it in a colander, reserving a mugful of the cooking water. Add the pasta to the meat pan, then toss to coat in all those lovely flavours, loosening with a good splash of the reserved cooking water, if needed.
Grate in the Parmesan, then pick, roughly chop and add the parsley leaves. Taste and check the seasoning, then serve immediately with a little extra grated Parmesan sprinkled over the top.
Remember to buy the best sausages you can afford – if you get cheap, dodgy sausages it just won’t work.
More about this recipe: http://www.foodrevolutionday.com/proper-blokes-sausage-pasta/
Special thanks on translation: Ms Sylvia Lau