Ingredients list - serves 2
6 sausages, deskined
1 tsp fennel seeds
half a red chilli, deseeded
40ml white wine
2 tbsp tomato puree
6-8 sun-dried tomatoes
30g parmesan
1 large shallot
225ml whole milk
4 tbsp olive oil
250g gigli
Method
Finely slice the shallot and sauté in olive oil over medium heat until softened and
translucent, about 6-8 minutes.
Remove the skins from the sausages and crumble the meat into the pan. Cook until the sausage starts to brown and turn golden. Stir in the fennel seeds and chilli, cooking for an additional 2–3 minutes.
Bring a large pot of salted water to a boil and add the pasta. Cook according to
package instructions.
Add the white wine to the sausage mixture, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes until the alcohol has mostly
evaporated.
Stir in the tomato purée and chopped sun-dried tomatoes. Cook for 2–3 minutes, then pour in the milk. Simmer for about 10 minutes with a good pinch of salt.
Add the drained pasta to the sauce, along with a splash of the reserved pasta cooking water to loosen the consistency, if needed.
Toss everything together until the pasta is evenly coated. Serve immediately, topped with Parmesan.
