Recipe & photography by Ed Barrow.
Ingredients
- 4 good quality pork sausage, skins removed
- 1 tsp of fennel seeds, roughly ground or chopped to break them down a little
- 1 clove of garlic, finely chopped
- 140g of sprouts, root removed and very finely sliced
- Large splash of dry white wine
- 5 fresh sage leaves, finely chopped
- 3 tbsp of Crème Fraiche
- 150g of Northern Pasta Co Fusilli
- 30g of Parmesan, finely grated
Method
Start by placing a large pan of well salted water on to boil for the pasta.
Place a large sauté or frying pan onto the medium high heat and leave to get hot. Once hot add a splash of olive oil followed by the sausage meat. Use a spoon to break a down the meat then fry for around 5 to 6 minutes until the sausage gains a good caramelisation and dark brown colour all over. Turn the heat down to low and add the fennel seeds, garlic and sprouts. Fry for 4 to 5 minutes until the sprouts have started to cook down and everything is smelling fragrant. Then pour in the white wine and let this bubble for a minute or two before adding the sage and crème fraîche. Stir together until everything is combined and season well with salt and pepper. Let this gently simmer whilst you cook the fusilli.
Add the pasta to the boiling water and cook for seven minutes or until al-dente.
Once the pasta is cooked, drain it reserving back some pasta water. Add the drained fusilli along with a splash of pasta water to the pan with the sauce. Sprinkle over the Parmesan then toss or start together over the heat for a minute until everything is combined.
Taste for seasoning, then divide between two bowls before finishing with some extra Parmesan over the top.
