Sausage and Rosemary pasta

I used 4 Cumberland chipolatas, and left the skin on. Used mustard seeds instead of fennel. And sprinkled some parmigiano, and smoked sea salt to finish.

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Step 1

Heat 2 tablespoons of olive oil in a large, high-sided frying pan, add your onion and fry on a medium heat for 5 minutes. Add your garlic, rosemary and fennel seeds. fry for a further 5 minutes. Squeeze out the meat from the sausage skins and add to the pan, breaking up into small pieces with the back of your spoon. brown these for about 10 minutes. Once browned, add the tomato purée and cook for 1 minute.

Step 2

Add your chopped tomatoes and a splash of water and turn the heat down. let this cook on a low heat for 15 minutes.

Step 3

Meanwhile, cook your pasta as per packet instructions.

Step 4

Once the pasta is cooked, keep a cup of the water back. Add the pasta to the sausage and give everything a good mix, adding a splash of the pasta water to make it extra silky.

Step 5

Plate up and top with fresh rocket and the parmesan.