On a cold day like today, this pasta sauce, one I first made in Italy, brings some welcome colour and heat into the kitchen. I used sausage meat and crushed fennel seeds but if you can fine coarse cut Italian sausages at your local deli so much the better. I love the flavour mix of fennel and tomatoes and often use it in salsas and chutneys, but you could substitute a fresh herb such as thyme should you prefer and a good pinch of dried chilli would not be out of place.
Serve this rustic sauce on a pasta cooked quite lightly, in Italy it would be more than al dente, and do by all means add some parmesan.
Red pepper, fennel and sausage sauce for pasta