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  • 200g sausages, skin removed

  • 120g tinned tomatoes

  • 50ml white wine

  • 120g spaghetti

  • ½ red chilli, chopped

  • 1 tbsp basil, torn

  • 30g Parmesan, finely grated

  • 2 x pinch dried oregano

  • ½ tsp fennel seeds

  • salt and pepper

  • 2 tbsp olive oil

  • 2 cloves garlic, chopped


  • 1.

    Preheat oven to 180ºC/350ºF/Gas Mark 4.

  • 2.

    Cook the spaghetti in boiling salted water until al dente.

  • 3.

    Mix the Parmesan with a good pinch of oregano. Place teaspoons of this mixture onto non-stick baking parchment on a baking sheet and place in the oven for 10 minutes, or until golden. Remove and leave to cool.

  • 4.

    Crush the fennel seeds in a pestle and mortar and mix with the sausage meat, the remaining oregano and a good twist of black pepper. Shape into little balls.

  • 5.

    Heat the olive oil in a pan and fry the balls in it until they start going golden. Add the garlic and chilli and cook for 2 minutes. Add the white wine and tomatoes. Bring to simmer and cook for 5 minutes. Stir in the basil, toss with the spaghetti and serve with the Parmesan crisps.

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