Tuscan Pappardelle

Peel the onion and cut in half through the root. Finely chop the onion, peel and finely chop the garlic and roughly chop the parsley.

Heat a splash of olive oil in a large frying pan on medium-high heat. Cut open the sausage (and discard the skin) then fry the meat in the pan for 5 mins until the edges start to crisp. Tip: Use a wooden spoon to break the meat up into pieces.

Remove your pork from the pan and cook your onion in the same pan on medium heat for 5 mins (there should be enough oil left in the pan from the pork). Add your garlic and fennel seeds to the pan and cook for a further 2 mins.

Add the chopped tomatoes and your pork back to the pan and allow to thicken for 8-10 mins. Season with a pinch of salt and a grind of black pepper. Tip: At this point add a sprinkle of sugar (if you have some), to lift the flavour of the tomatoes.

While your sauce is cooking, add the pappardelle to the boiling water and cook for 7 mins until ‘al dente’. Tip: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle - taste it as you go to get it just right.