Pork Sausage and Fennel Pasta Bake

Serves 6-8

Time 50 minutes

Ingredients

50g butter

1 tbsp olive oil

4 cloves of garlic, finely chopped

1 small red onion, finely diced

2 small or 1 large fennel bulb, cored and sliced, reserve the fronds for garnish

500g pork sausage

½ cup white wine

300ml cream

Salt & pepper

Zest & juice of 1 lemon

500g casarecce pasta

1 cup grated parmesan

1 cup grated vintage cheddar

100g goat’s cheese, crumbled

Method

Pre-heat oven to 200°C. Bring a large pot of salted water to the boil and cook pasta as per packet instructions. Drain.

While the pasta is cooking, in a large fry pan over medium heat, add the oil and butter. When the butter has melted, slice the sausage open and remove from the casings. Break in to small chunks and add to the pan. Fry, stirring for 4-5 minutes until sausages are cooked and brown. Add the garlic, onion and fennel to the pan and cook, stirring for a few minutes until the fennel starts to soften.

Add white wine and let boil until reduced by half. Add the cream, lemon zest and juice and salt and pepper. Cook for a few minutes, stirring occasionally until the sauce has thickened.

Toss the sauce through the cooked pasta and place into a large baking dish. Top with grated parmesan, vintage cheddar and crumbled goat’s cheese. Bake in the oven for 25-30 minutes or until the top is nice and golden. Garnish with reserved fennel fronds.