Mezze maniche pasta with curry and crispy sausage sauce
Ingredients (serves 4)
- 320g Mezze Maniche pasta
- 200g fennel sausages
- 150g baby tomatoes
- 1 level tsp curry
- 1 clove of garlic
- 1 small bunch of wild fennel
- 1-2 ladlefuls of pasta's cooking water
- Extra virgin olive oil as required
- Sugar as required
- Salt as required
Skin the sausages, crumble up the meat and brown in a non-stick frying pan over a medium heat without adding oil or fat until the meat is golden brown and crispy.
In another frying pan, sauté the tomatoes cut into segments (or in half) with the garlic still in its skin, a drop of oil, a pinch of salt and sugar.
Cook the pasta in plenty of salted water. Drain once it's cooked 'al dente', setting aside 1-2 ladlefuls of its cooking water.
Tip the pasta into the pan with the tomatoes, add the curry dissolved in the pasta's cooking water and the cooked sausage meat.
Thicken over a high heat for about a minute and then serve garnished with a sprinkle of wild fennel.