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Casarecce with pork, fennel, crushed tomato and chilli

Name: Casarecce with pork, fennel and chilli recipe
Yield: 4
Ingredients: 500g casarecce or other short pasta; 100ml extra virgin olive oil, plus extra, to drizzle; 1 fennel bulb, cut into 1cm pieces; 1 tsp fennel seeds; 1 tsp chilli flakes; 500g pork sausages, removed from casings, shaped into rough 3cm balls; 3 tomatoes, grated on a box grater, skins discarded; 10 basil leaves, to serve

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Casarecce with pork, fennel, crushed tomato and chilli — Ben Dearnley

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by Tom Tilbury

CHEF

Sep 30, 2024

Elevate your pasta night with chef, Tom Tilbury's delicious casarecce. The aromatic combination of pork and fennel is lifted by the fresh, acidic flavour of crushed tomato's and sharp chilli, offering a perfect blend of flavour and texture. Whether you're making this Italian recipe for a special occasion or for a cosy weeknight meal, this fast pasta dish is sure to become a favourite.

This recipe is by Tom Tilbury

500g casarecce or other short pasta
100ml extra virgin olive oil, plus extra, to drizzle
1 fennel bulb, cut into 1cm pieces
1 tsp fennel seeds
1 tsp chilli flakes
500g pork sausages, removed from casings, shaped into rough 3cm balls
3 tomatoes, grated on a box grater, skins discarded
10 basil leaves, to serve

Method

1.

Cook pasta in a large saucepan of boiling salted water following packet instructions until al dente. Drain and reserve 1 cup (250ml) cooking water.
2.

Meanwhile, heat oil in a heavy-based large frypan over low heat. Cook fennel, seeds and chilli, stirring occasionally, for 5-6 minutes until fennel has softened slightly. Increase heat to high. Add sausage meat and cook, stirring and tossing in pan, for 4-5 minutes, until browned. Add reserved pasta water, scraping bottom of pan with a spoon, then add pasta and grated tomato and cook, stirring frequently, until hot and sauce has thickened. Season to taste.
3.

To serve, divide among serving bowls and scatter with basil leaves.