Robert's Sausage Pasta

Ingredients

400g of any short pasta like penne or fussili

250g of fresh pork sausage

1 teaspoon of fennel seeds

1 large onion

700g of crushed tomatoes (fresh or canned)

1 garlic clove

1/2 bunch of parsley

100ml of white wine

2 tablespoons of olive oil

A pinch of red chili flakes

Salt, pepper

Pecorino Romano cheese

Directions

1. Peel and chop the onion and the garlic (remove the germ from the garlic)

Chop the parsley

Remove the casing from the sausages and crumble them (using a fork)

Crush the fennel seeds (in a mortar)

2. Sauté the onion in olive oil for 2 minutes, then add the garlic and sausages.

Brown the sausages well, then pour in the white wine and let the liquid reduce by half.

3. Add the crushed fennel seeds, tomatoes, chili, salt, and cook on low heat, partially covered, for 20 to 30 minutes or until it's your desired consistency.

4. Meanwhile, cook the pasta (adjust cooking time as needed).

Be careful with the pasta cooking time: it’s better to slightly undercook than overcook.

Drain the pasta and toss it with the sauce, parsley, and pepper.

Sprinkle with grated Pecorino Romano.