A delicious creamy pasta made with pork sausages, aromatic herbs, and a rich tomato and mascarpone sauce, that is both comforting and indulgent which is sure to become a family favourite.
Remove the sausage meat from their casings and set aside.
Heat the oil in a large pan and fry the fennel seeds for 1 minute until fragrant, then add the onion and sautee over a medium-low heat for around 6-8 minutes until softened.
Add the sausage meat and garlic to the pan and break the meat into small chunks with a wooden spoon, cook for around 8-10 minutes until nicely browned.
Add the thyme and oragano and fry for 30 seconds then stir in the tomato puree and cook for a further 1 minute. Add the red wine and cook for 3-4 minutes until reduced.
Pour in the chopped tomatoes and 250ml (1 cup) of water, season with a little salt and pepper then cook for 15-20 minutes uncovered until thickened.
Meanwhile, bring a pan of well salted water to the boil and cook the pasta according to packet instructions.
When the pasta ready, stir the mascarpone into the sauce allowing it to melt and become beautifully creamy, then tear in a few basil leaves. Taste and adjust the seasoning if required.
Add the pasta to the sauce and mix everything together allowing the sauce to coat the pasta, serve with a sprinkle of parmesan cheese, freshly cracked black pepper and top with a few extra basil leaves.