2 small onions
3 italiian sausages
tablespoon of fennel seeds
250ml of cream (uht cooking cream works well)
330g large pasta such as rigatoni or mezze maniche
Put your pasta on to boil.
Chop up the onions into 1cm pieces and fry gently in a little olive oil until they start to soften. take the sausages out of their skins and break up into rough pieces about 2cm diameter. Add the sausage meat to the onions and fry on low heat until sausages brown up and onions start to colour up. The pasta is nearly done so turn off the heat but leave it in the cooking water. Add the fennel seeds to the sausages and stir on medium heat for a couple of minutes till you smell the lovely fennely aromas. Add the cream, mix through on low heat and add the drained pasta, heating through. Add pepper to taste; the sausages here are so salty you really won’t need any more salt. transfer to heated serving dish and serve with crisp green salad.