Sausage, cream & chilli oil pasta

An easy weekday dinner with just a handful of ingredients and barely any cooking time. Need I say more? The secret to its success? Poon’s Extraordinary Chilli Oil.

ingredients

serves 4

• 350g Italian-style sausage

  2 tbsp olive oil

  3 small garlic cloves, chopped  

  1 heaped tsp fennel seeds

  45g tomato paste

  100ml double cream

  3-4 tbsp Poon’s Extraordinary chilli oil, plus extra, to taste

  80g grated Parmesan, plus extra, to serve

  350g pasta (I used gigli, but penne, rigatoni or any sauce-loving shape would do)

instructions

Bring a pan of salted water to the boil and cook your pasta to al dente. Remove the sausages from their skin and shape into large hamburger shapes. Heat the oil in a large, wide pan over a medium heat and once hot, add them to the pan. Fry for 3-4 minutes until golden, then turn over and cook the other side. 

Once both sides are looking delicious, break them up with your spoon into little nuggets and add the garlic and fennel. Turn the heat down to low and gently cook until the garlic is fragrant, but not coloured, about 2-3 minutes, then add the tomato paste and cook, stirring for another 2 minutes.

Add the cream and chilli oil and bring to a simmer. Drain your pasta, keeping a cup of the pasta water, then add the pasta, Parmesan and a big splash of the cooking water to the simmering sauce. Stir well to allow the pasta to absorb the sauce, then sprinkle with extra parmesan and chilli oil before serving.