Sausage pasta, for 2

1. 1

   Cut the sausage meat out of their skins and fry the meat in a tbsp olive oil, breaking them up so that they end up like coarse mince.

2. 2

   Fry for a few minutes on a medium heat until the meat starts to colour.

3. 3

   Bash up 1 tsp fennel seeds, add to the meat and cook until the meat becomes crisp, brown and caramelised.

4. 4

   While the sausage meat is cooking, bring a large pan of water to the boil, and slice your greens.

5. 5

   Add 1/2 tbsp dried oregano and 1/2 tsp chili flakes to the meat, along with a glass of white wine.

6. 6

   Once the water for the pasta is boiling, add 4 handfuls of your choice of shaped pasta and simmer until al dente.

7. 7

   While the pasta is cooking, add the greens to the meat pan, and cook until the wine sauce has reduced to half and the the veg is tender.

8. 8

   Drain the pasta and put onto plates.

9. 9

   Serve the sausage meat sauce on top, with plenty of black pepper and hard grated cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.