This is a real blokey, no fuss but yet delicious pasta dish. A recipe that I have made a few times from Jamie's book - and despite the name, girls love it too!
The pasta hasn't really got a sauce because all the flavour that comes out of the ingredients - the fennel seeds, chilli, oregano, white wine, butter, lemon zest, parsley and parmesan - will stick to the pasta and that's enough. Just make sure to get good quality sausages, because they are the main star here.
So, boys (and girls) this is how it's done. Bash up some fennel seeds and dried chillies in a pestle and mortar until coarsely crushed, put to one side. Heat a splash of olive oil in a pan and squeeze the meat out of the sausage skins and put into the pan, really breaking it up using the back of a spatula. Fry for a few minutes until it starts to colour. Add the bashed up fennel seeds and chillies and cook until the meat becomes golden brown and slightly caramelized.
Stir in dried oregano, a glass of white wine and allow it to reduce a little. Add the lemon zest and juice. Turn the heat down and it's time to cook the pasta. When the pasta has cooked to al dente, drain, reserving a little of the cooking water and then toss the pasta in the sausage meat. Add a knob of butter, grated parmesan, finely chopped parsley, the reserved cooking water and really coat the pasta. Check the seasoning and serve with more parmesan over the top.
Pasta in a bowl, cold cider, football. Good times.