Hot Italian: Farfalle with sausage, fennel and beans. Photo: William Meppem
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
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.
- Main Ingredients - Tomato, Pasta
- Cuisine - Italian
- Course - Main-course
- Occasion - Midweek dinner, Family meals