Tasty sausages add all the seasoning you need in this creamy and deliciously savoury pasta, which can be on the table in well under 30 min.
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HEAT a splash of oil in a large frying pan over a medium heat. Add the fennel, season and cook, stirring until softened and a little coloured. Set aside on a plate and return the pan to a high heat. SQUEEZE the sausages from their skins and add to the pan, breaking up with a wooden spoon. Cook for 6–8 min until cooked through and a little crispy, then add the pesto and cook for another 2 min. Return the fennel to the pan. COOK the pasta according to the pack instructions. Drain, reserving about 150 ml of the cooking water, and toss the pasta through the ragu, adding enough of the cooking water to make a glossy sauce. TEAR the burrata and gently stir through the pasta. Garnish with the reserved fennel fronds and some extra chilli flakes, if preferred. TIP: If you can’t find spicy Italian sausages, use regular, good-quality sausages.
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