I make versions of this pasta on repeat. It works especially well with Tesco Finest Signature sausages, which are made with British pork and seasoned with herbs and spices to enhance their succulent flavour, and orecchiette, a small ear-shaped pasta made from durum wheat. This pasta is particularly good for catching pockets of the delicious sauce – a combination of sundried tomato pesto rosso, fennel, and Tesco Finest sugarbelle tomatoes, which are bursting with sweet flavour. These few high-quality ingredients make this pasta feel extra special.
Prep 10 min
Cook 45 min
Serves 4
2 tbsp Tesco Finest Sicilian extra virgin olive oil, plus extra to serve
4 Tesco Finest Signature pork sausages
1 fennel bulb, thinly sliced and green fronds reserved
1 garlic clove, crushed
1⁄2 tbsp fennel seeds, crushed
1⁄2 tsp chilli flakes
220g Tesco Finest sugarbelle tomatoes, halved
350g Tesco Finest orecchiette
4 tbsp Tesco Finest sundried tomato pesto rosso
Big handful fresh basil, chopped, plus extra to serve
Tesco Finest parmigiano reggiano, to serve
Suggested wine pairing
Tesco Finest primitivo
Heat 1 tbsp of the olive oil in a large, non-stick frying pan or shallow casserole dish. Squeeze the sausage meat out of the skins and into the pan and break the meat into bite-size nuggets. Fry over a medium heat for 8-10 minutes or until golden brown. Once cooked, scoop out with a slotted spoon and transfer to a bowl.
Using the same pan, add the remaining olive oil, sliced fennel and a pinch of salt. Fry gently over a low-medium heat for 15 minutes or until softened. Add the garlic, fennel seeds and chilli and fry for 2 minutes. Tip in the tomatoes and fry for 7-8 minutes or until popping and softened.
Bring a large pan of salted water to the boil. Add the orecchiette and cook according to packet instructions. Reserve 200ml of the starchy pasta cooking water then drain away the rest.
Add the pesto to the pan of fennel and tomatoes along with the cooked sausage meat, pasta and 150ml of the pasta water. Toss together until the pasta is coated in a glossy sauce. Add a splash more water if it seems a little dry. Season to taste and toss through the basil.
Spoon into bowls and top with more olive oil and parmesan, if you like. Finish with extra basil and the fennel fronds.
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