Hot Italian

FARFELLE WITH SAUSAGE, FENNEL AND BEANS

800g tin plum tomatoes, with juice

1 tbsp olive oil

3 Italian sausages, casing removed

2 medium fresh fennel bulbs, trimmed, finely sliced, fronds reserved

2 medium brown onions, finely diced

3 garlic cloves peeled, minced

1/2 tsp fennel seeds

1.4 litres of chicken stock

400g tin cannellini beans, rinsed and drained

1/2 cup chopped flat-leaf parsley

250g farfalle pasta, cooked until al dente

30g shaved parmesan

Serves 4

Drain tomatoes, reserving the liquid. Roughly cut tomatoes and place in a bowl. Set aside.

Heat oil in a large pot over medium heat. Add the sausage, breaking it up with a wooden spoon and cook, stirring frequently, until browned. Add fennel bulb, onion, minced garlic and fennel seeds, and sauté until soft and fragrant.

Add chicken stock and tomatoes with their reserved liquid, and bring to boil. Reduce to a simmer and cook uncovered for 30 minutes. Stir through the beans, parsley and cooked pasta and heat until warmed through. Season to taste.

Sprinkle with freshly shaved parmesan and garnish with reserved fennel fronds.

BRUSCHETTA WITH CHERRY TOMATOES, BASIL, OLIVES AND FETA

8 thin slices of ciabatta bread

extra virgin olive oil, to brush and serve

2 cloves garlic, halved

2 punnets cherry tomatoes, washed, halved

20 pitted green Sicilian olives, halved

Small handful basil leaves, washed

200g Greek or Bulgarian feta, crumbled

sea salt and freshly ground black pepper

Serves 4

Heat char grill to high.

Brush bread slices on both sides with olive oil and grill until char marks appear. Rub each piece with a garlic half.

In a small bowl, combine tomatoes, olives, basil, extra virgin olive oil and season to taste.

Top bread with the tomato mix, crumbled feta and an extra drizzle of olive oil.

HOT TIPS

• I love this pasta dish, especially the sausage meat out of its casing - so Italian! You could also use chorizo or salami if you prefer, or even prawns. Serve with a salad of radicchio, fennel and grapes.

• Bruschetta is an easy dinner party starter or a great light dinner accompanied by olive tapenade, ricotta or slices of cured meat.

• Instead of ciabatta, try a sliced baguette or olive or rosemary bread. Add sea salt to the bread when grilling.

SOMETHING TO DRINK

Sangiovese
A classic match-up for the pasta is crisp-fruited sangiovese. The 2010 Ravensworth Sangiovese ($24) from NSW is a champion of the grape outside of its native Tuscany. Its herb-influenced nose interplays nicely with the sausage and beans pasta.

For more Neil Perry recipes, go to goodfood.com.au

Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Kirsten Jenkins.