Caramelised Sausage, Fennel & Pistachio Pasta
Pasta tossed in a white wine butter sauce with caramelised sausage, onions & fennel, lots of garlic, chilli flakes, wilted spinach, grated Parmesan cheese and topped with buttery pistachios.   An absolutely delicious pasta dish.    
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
  • 3 tbsp butter
  • 4 tbsp shelled pistachios
  • 500 g caramelised onion sausages (remove the skins & break into bite sized pieces)
  • 1 tbsp olive oil
  • 1 red onion (peeled & finely sliced)
  • 2 garlic cloves (peeled & crushed)
  • 1 tbsp fennel seeds
  • 1/2 - 1 tsp chilli flakes
  • 200 ml white wine
  • 350 g penne or rigatoni (cooked as per packet instructions)
  • 4 handfuls of baby spinach leaves
  • 100 g Parmesan cheese (plus extra for serving)
  • 3 tbsp flat leaf parsley (finely chopped)
Instructions
  1. Add 1 tablespoon of the butter to a large frying pan and let it melt. Add the pistachios and toast for a minute or so until fragrant, set aside.
  2. Add the sausage meat to the pan, really break it up in the pan with a spoon. Fry for a few minutes until the meat is browned and cooked through, crush until it resembles mince. Set aside.
  3. Add the oil to the pan and gently fry the onions for 10 minutes until softened. Add the garlic, fennel seeds and chilli flakes. Cook for another 30 seconds.
  4. Meanwhile, cook the pasta as per packet instructions.
  5. Now add the wine to the pan with the onions and a ladle full of starchy pasta water. Let the liquid come to a boil, reduce the heat, and simmer for 3-4 minutes until slightly thickened. When the pasta is ready, drain it and add it to the pan. Stir well to coat and continue to cook for a minute or so.
  6. Stir in the spinach, sausage, and remaining 2 tablespoons of butter. Let heat through. Gradually stir in the Parmesan cheese until it melts into the sauce. Lastly, fold in the parsley.
  7. Season to taste. Pour the pasta into a large serving bowl. Garnish with the pistachios, more Parmesan cheese, and any extra fresh parsley.