Sausage ragù with fennel and orange

Method

1. Bring a large pan of salted water to the boil. Heat the oil in a separate large saucepan over a medium heat, then add the fennel seeds and cook for 30 seconds. Add the sausagemeat and fry, breaking it all up with a wooden spoon, until golden and caramelised (about 5 minutes). You want a mince-like texture rather than big lumps.

2. Add the garlic, chilli and fennel, then continue to cook for 5 minutes. Add the bay leaf and orange zest, then squeeze in the orange juice and scrape the bottom of the pan to deglaze. Pour in the wine, bring to a simmer and leave to gently bubble away while you cook the pasta.

3. Add the pasta to the boiling salted water and cook for 8-10 minutes (depending on how al dente – with bite – you like it). Drain, reserving a cupful of pasta water, then tip it into the ragù. Stir vigorously, adding a splash of pasta water to help create a thick sauce that clings to the casarecce. Season to taste with salt and pepper, then stir in the chopped parsley and divide among bowls.