You can make this in any large frying pan, but it must hold at least 8 cups. The key is to stir relatively regularly as the pasta cooks, to prevent it catching and to encourage that starchy cooking process that ensures a silky rather than heavy coating. The alchemy of starch and water is a wondrous thing.
1 tbsp olive oil
1 small red onion, finely chopped
2 garlic cloves, crushed
½ tbsp fennel seeds, lightly crushed
500g pork sausages, skins removed, meat roughly chopped
4 cups chicken stock
1 cup white wine
500g short pasta
1-2 tbsp cream
½ cup flat-leaf parsley, chopped
½ cup basil leaves, chopped
1. Place the frying pan over medium heat. Once hot, add the oil. Give it a swirl then add the onion and cook for 3-5 minutes or until soft and translucent. Add the garlic and fennel seeds and cook until fragrant and the garlic has cooked through.
2. Add the sausage meat and turn the heat to low. Cook for 5 minutes, stirring regularly before adding 1 cup of the chicken stock and the wine. Cook for an additional 5 minutes or until it has reduced slightly.
3. Add the pasta and remaining stock and increase the heat to medium. Cook for 10-15 minutes until the pasta is al dente and the liquid has reduced to a coating consistency. Stir it every few minutes so the pasta is evenly coated in the liquid and it doesn't catch. If you are concerned the liquid is evaporating too quickly, add water in ¼ cup increments.
4. Turn off the heat, add the cream and stir to combine – the aim is to have a coating on your pasta rather than a sauce. Divide between serving plates, generously scatter with chilli and parmesan flakes and herbs.