One-Pot Fennel Salami Pasta Recipe

Quick, Easy and Delicious and…. Only one pan to wash

Serves 2-3

Ingredients

200g Trealy Farm Fennel Cooking Sausages – sliced into bite-sized pieces
450ml light chicken stock
400g tin chopped or plum tomatoes
175g rigatoni or penne pasta
1 clove of garlic, sliced
2 tbsp soft cheese (or use double cream or crème fraîche)
2 tbsp parmesan, finely grated, plus extra to serve
½ tsp hot-smoked paprika
1 tbsp tomato purée
a pinch of dried chilli flakes (optional)
Halen Môn Sea Salt and freshly ground black pepper

Fry the sliced Trealy Farm Fennel Cooking Sausages until golden brown. Add the garlic, fennel seeds, smoked paprika and chilli flakes, and cook for 2 minutes.

Tip in the tomatoes, tomato purée and stock, and bring to a simmer.

 Stir in the pasta, put on a lid and cook on a gentle simmer for 12-15 minutes, stirring now and again.

When the pasta is almost cooked, stir in the cheeses and basil and season with the Halen Môn Sea Salt and freshly ground black pepper. Leave to sit off the heat for 2 minutes.

Serve in warm bowls with extra parmesan, if you like, and enjoy!