PORK SAUSAGE & FENNEL ORECCHIETTE

INGREDIENTS

SERVES:       4

PREP TIME:    10 MINS

COOKING TIME: 20 MINS

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1 medium fennel bulb, quartered and sliced

4 traditional pork sausages 

1 1/2 cup chopped kale (alternative: broccoli or snow peas, slivered)

3 tomatoes, diced

2 shallots, finely sliced

2 tbsp garlic paste / 4 cloves garlic, crushed

1/2 tsp ginger paste 

1 lemon, juice & zest

1 tbs powdered stock (or 2 stock cubes dissolve in 1 1/2 cup water or 1 1/2 liquid stock)

1 1/2 cup water (omit this if you are using liquid stock or dissolved cubed stock)

1/2 dry white wine (optional)

1 tsp chilli flake / chilli paste

1 fresh chilli, chopped

2 tbsp olive oil 

salt & pepper to taste

350gr orecchiette pasta 

METHOD

In a large mixing bowl, combine together the sausage mince (take this out of the casing), 1 tbsp garlic (or 2 cloves), ginger, stock, water, chilli paste (or flakes), sprinkle of salt and 1 tbsp olive oil. Do not over work the mince.

Heat water & follow cooking instructions for the pasta.

In a pan, heat up olive oil, remaining garlic and shallots. Add mince mix and cook through. Add salt to taste. If the mince looks  & feels tough or dry, you can add 1/2 - 1 cup more water. 

When the mince is 80% cooked, add in the fennel and cook through. As soon as the fennel softens and turns to a more transparent colour (similar to cooking celery), add lemon juice, tomatoes (and white wine at this point if you are opting for white wine) and chopped fresh chilli. Turn heat down to a simmer and fold in kale & lemon zest. 

Once the kale is well combined, stir in orecchiette and serve with freshly cracked pepper and a glass of wine. 

*I always prefer a white wine with this dish...a nice dry German or Austrian Riesling or a Chablis (at the moment I am obsessing over the Hogl Ried Schon Gruner Veltliner riesling) 

xOxo