I’ve been away on the farm again. We just decided to go for the last few days of the school holidays. We again just took our ‘only child’ leaving the uni students to fend for themselves (much to their delight).
While at the farm, internet connection is only available through my mobile using Hot Spot. But with Vodafone having a lot of dead areas, mobile reception wasn’t the best making the internet connection extremely troublesome.
But while I couldn’t be on-line I had time to read the paper. In the paper was a Neil Perry recipe for an Italian sausage pasta. I made this for my family the night we returned and everyone has asked me to make it again. It’s very quick and easy to do and good on a cold winter’s night. I’ve adapted the recipe slightly so there are a few less steps but nothing less when it comes to a wonderful pasta dish.
We’re now back from the farm and Alfie has had his first day back at school for Term III. I hoped I’d be able to catch up on all my long-overdue cyber-stalking. But earlier this morning my sister skyped saying, ‘Has mum called you? Did you get my text? Have you seen the photo?’ And I had no idea what the state of emergency was.
But after a delay my mother’s message came through and then an image came up on my phone and I thought I would show it to you. Best to look away if you’re squeamish. Because my sister had just returned from Rome and thought she’d head out to the garage in bare feet to retrieve something high up when something lower down crashed on her toe.
It was very heavy.
She went to the hospital because the toe is smashed (and because she was in a bit of pain). She had to have a procedure but couldn’t have pain relief because she’s pregnant. They repaired the toe then bandaged her foot and put it in a big boot and told her she’d have to be on crutches for the next six weeks.
We talked for about an hour then I realised I was further behind with my blogging. Fear not! I am catching up. This pasta is a quick go-to recipe for those short on time.
Pasta with Sausage, Fennel and Beans
Degree of Difficulty: 2/5
Cost: With fennel being in season, pulses being inexpensive and sausages moderately priced, this is an affordable family meal.
- 1 tbspn olive oil
- 3 Italian sausages, casing removed
- 2 medium fennel bulbs, trimmed, finely sliced and fronds reserved
- 2 medium brown onions, finely diced
- 3 cloves of garlic, minced
- 1/2 tsp fennel seeds
- 1.4 ltrs chicken stock
- 800g tin crushed tomatoes
- 400g tin cannellini beans, rinsed and drained
- 1/2 cup chopped flat-leaf parsley
- 300g spiral pasta cooked until al dente
- 30g shaved parmesan
Heat oil in a large pot over medium heat. Add the sausage, breaking it up with a wooden spoon and cook, stirring frequently, until browned. Add fennel bulb, onion, minced garlic and fennel seeds and saute until soft and fragrant.
Add chicken stock and tomatoes and bring to boil. Reduce to a simmer and cook uncovered for 30 minutes. Stir through beans, parsley and cooked pasta and heat until warmed through. Season to taste.
Sprinkle with freshly shaved parmesan and garnish with reserved fennel fronds.
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