Pork and Fennel Sausage Casarecce

Method

Make it happen

1. 01

   Brown crumbled sausage meat in olive oil until thoroughly cooked, breaking it into small pieces.

2. 02

   Cook onion, garlic and crushed fennel seeds in the same pan, then add tomatoes and purée and simmer 18 minutes.

3. 03

   Stir spinach into the sauce until wilted; boil casarecce until al dente and drain.

4. 04

   Toss the pasta with sausage ragu and serve while piping hot.