Ingredients Jump to Instructions ↓

  1. 200 g dried spaghetti

  2. 2 tsp fennel seeds

  3. 1/2 dried chilli

  4. 2 cloves garlic , chopped

  5. 3 wild boar sausages , casings removed

  6. 4 tbsp grated parmesan , plus extra, to serve

  7. olive oil , for mixing and frying

  8. 1 small handfuls parsley , chopped

  9. 1 small shallot , coarsely chopped

  10. butter , for frying

  11. 2 handfuls cherry tomatoes , quartered

  12. 1 pieces caster sugar

Instructions Jump to Ingredients ↑

  1. Add spaghetti to a large saucepan of rapidly boiling salted water and cook until tender.

  2. Grind the fennel seeds in a pestle and mortar. Add the dried chilli and 1 of the garlic cloves and grind until combined.

  3. Put the sausage meat in a bowl and add 1 tablespoon of the ground spice mix. Add 2 tablespoons of the parmesan, a dash of olive oil, parsley and a pinch of freshly ground black pepper and mix until thoroughly combined.

  4. Shape the sausage meat into balls about half the size of golf balls.

  5. Add a little olive oil to a large, heated, heavy-based frying pan. Put the meatballs into the pan with a knob of butter and cook until golden.

  6. Add the shallot and cook for 1 minute. Stir in the tomatoes and the remaining garlic clove and cook until the shallot is soft. Add a pinch of sugar.

  7. Once the spaghetti is cooked, drain it and add to the pan with the sauce. Add the remaining parmesan and another dash of olive oil to combine all the ingredients.

  8. Serve the pasta and sauce in bowls, topped with extra grated parmesan.


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