Sausage, Caramelised Fennel, Pecorino and Bacon Pasta
with Creme Fraiche, Chilli Flakes, Baby Spinach and Mixed Herbs
- Cereals containing gluten
- Wheat
- Sulphites
- Milk
Add a fresh flavour to your plates with fennel. Technically a herb, the edible part of the fennel is the bulb that has an aromatic anise flavour. Highly versatile, the flavour changes depending on the cooking method and can be enjoyed raw, pan-fried, roasted or pickled.
Ingredients
200 grams
Fennel
180 grams
Linguine
(Contains: Cereals containing gluten, Wheat)
2 unit(s)
Garlic Clove
225 grams
British Pork and Oregano Sausage Meat
(Contains: Sulphites)
150 grams
Creme Fraiche
(Contains: Milk)
35 grams
Caramelised Onion Paste
10 grams
Chicken Stock Paste
1 sachet(s)
Mixed Herbs
40 grams
Baby Spinach
20 grams
Pecorino Vegetariano
(Contains: Milk)
1 sachet(s)
Chilli Flakes
90 grams
British Smoked Bacon Lardons
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Instructions
a) Trim the top and root of the fennel. Halve lengthways and thinly slice.
b) Heat a drizzle of oil in a large frying pan on medium heat.
c) Once hot, add the fennel, season with salt and pepper and fry, stirring occasionally, until soft, 10-12 mins.
d) Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
a) Meanwhile, bring a large saucepan of water to the boil with ½ tsp salt for the linguine.
b) When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
d) While the pasta boils, peel and grate the garlic (or use a garlic press).
a) Once caramelised, transfer the fennel to a bowl and cover with a lid or foil to keep warm.
b) Give the pan a quick wipe, then return to medium-high heat with a drizzle of oil.
c) Once hot, add the sausage meat and bacon. Fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausage meat is cooked when no longer pink in the middle. Cook bacon thoroughly.
a) Stir the garlic into the sausage meat and bacon. Fry until fragrant, 1 min.
b) Stir in the creme fraiche, caramelised onion paste, chicken stock paste, mixed herbs and water for the sauce (see pantry for amount).
c) Simmer until slightly thickened, 2-3 mins.
d) Add the cooked fennel and spinach to the pan a handful at a time until the spinach is wilted and piping hot, 1-2 mins.
a) Once cooked, stir the linguine into the pasta sauce.
b) Season with salt and pepper.
c) Add a splash of water if you feel it needs it.
a) Share the fennel, bacon and sausage linguine between your serving bowls.
b) Sprinkle over the pecorino and chilli flakes to finish.
