Taken from Bowl Food
Ingredients for 4
500g good-quality Italian sausages
2 tbsp olive oil
3 cloves garlic, chopped
1 tsp fennel seeds
1/2 tsp chilli flakes
2 cans of chopped tomatoes
1 tsp balsamic vinegar
1/4 cup fresh basil chopped
Heat a frying pan over high heat, add the sausages and cook, turning for 8-10 minutes, or until well browned and cooked through. Remove, cool slightly and slice on the diagonal into 1 cm pieces.
Heat the oil in a saucepan, add the garlic and cook over medium heat for 1 minute. Add the fennel seeds and chilli flakes and cook for a further minute. Stir in the tomato and bring to the boil, then reduce the heat and simmer, covered for 20 minutes. Meanwhile, cook the pasta in a large saucepan of boiling water until al dente. Drain and return to the pan to keep warm.
Add the sausages to the sauce and cook, uncovered, for 5 minutes to heat through. Stir in the balsamic vinegar and basil. Serve.
I like the taste of fennel seeds in tomato sauces but I added too much when I cooked this dish (i.e. I didn’t follow the recipe) so let it be a warning.