This pasta dish is one of my absolute favourite dishes to eat. The licorice taste of the fennel compliments the spiciness of the sausage well. However, living in Korea comes with sacrifices on readily available ingredients that I can easily get back home in Canada, so I’ve only made this pasta twice in Seoul. I don’t shop at the foreign food marts that often as they are expensive and honestly I usually end up spending too much money on things I don’t need…like $7 bags of Salt and Vinegar chips. Anyway, The Simmering Seoulmate and I happened to be at a store in D-Cube that always sells fennel and grabbed a bulb (along with some other fresh goodies, as mentioned in my previous post). Also, this weekend, we visited one of our favourite places to grab a cocktail, Bulldogs in Iteawon, and stopped in at Highstreet Market on our way home. Highstreet sells a lot of great deli items, including their homemade spicy Italian sausages which are delicious and have an affordable price tag. After picking up the sausages I was extremely excited to come home at make this dish. (Special thanks to the Simmering Seoulmate for doing most of the chopping) You should definitely try making this dish on a crisp fall evening and don’t forget to pour yourself a glass of the red wine too!
Ingredients
1/2 fennel bulb
3 cloves of garlic minced
1/2 tbsp fennel seeds
2 tbsp olive oil
1/2 cup red wine
Two 400ml cans plum tomatoes
One 500 g package of rigatoni
Directions
Heat oil in a large pan over medium high heat, add chopped onion and sauté for a few minutes. Remove sausage from casings and add to pan. Use a fork to break up the meat and stir continuously, until almost cooked. Add fennel, garlic and fennel seeds. Cook for a few minutes and then add wine. Boil until wine is almost all evaporated and add the cans of tomatoes. Use a potato masher to smash the tomatoes in the pan. Simmer sauce uncovered for about 15-20 minutes. While the sauce is simmering bring a large pot of salted water to a boil and add your pasta. When pasta and sauce are finished cooking, pour sauce over past and top with parmesan cheese. Enjoy!
Makes 4 hearty portions
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