Orecchiette con Salsiccia

Remove the skins from the sausages, mince the garlic, and halve the cherry tomatoes. Finely grate the parmesan and chop the parsley.

Bring a large pot of heavily salted water to a boil. Cook the orecchiette until al dente, then reserve 100ml of pasta water before draining.

Heat the olive oil in a large frying pan over medium-high heat until shimmering.

Add the sausage meat and cook for 6 minutes, breaking it into small pieces, until golden and cooked through. Use a meat thermometer to ensure the internal temperature reaches 74°C.

Add the fennel seeds, minced garlic, and chilli flakes. Cook for 1 minute until fragrant.

Pour in the white wine and cook for 2 minutes, scraping the pan, until the wine has evaporated.

Add the halved cherry tomatoes and cook for 5 minutes until they burst and soften. Season generously with salt and black pepper.

Add the drained orecchiette to the pan and toss for 1 minute, adding splashes of reserved pasta water as needed to coat the pasta.

Remove from the heat, stir in the grated parmesan, and serve immediately topped with fresh parsley and extra parmesan.