Buttery Fennel and Sausage Pasta

Meanwhile, add the linguine to the boiling water and simmer until the pasta is tender, 12 mins. When the pasta is cooked, ladle out some of the cooking water into a bowl and reserve (see ingredients for amount). This is for the sauce. Then drain the pasta in a colander, pop it back in the pan and drizzle with oil and mix through to stop it sticking together.

Meanwhile, halve, peel and chop the onion into small pieces. Halve the fennel through the root, remove the triangular root and then thinly slice (similar to if you were slicing an onion). Roughly chop the parsley (stalks and all).

Heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the onion, stir and cook for 2 mins, then add the fennel and cook, stirring occasionally until it's beginning to soften, 5-6 mins. Add the tomato puree, stir and cook for 1 minute, then pour in the reserved pasta cooking water. Stir in the chicken stock powder, bring to a simmer, cover the pan with a lid or some kitchen foil.

Simmer the sauce until the fennel is really nicely softened, 5-7 mins. Meanwhile, once the sausages are cooked, remove them from the oven and chop up into rounds about 1cm thick with a knife and fork. Once the fennel is softened, remove the lid and stir in the butter, half the hard Italian cheese and half the parsley. Stir until the butter and cheese are melted, then stir in the sausages and remove from the heat.