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Recipe

A Bite To Eat With Alice: Pork and fennel sausage pasta

Prep time: 
10
Cook time: 
20
Skill level: 
Low
Serves: 
2
A picture of pork and fennel sausage pasta, tossed with sautéed fennel and radichhio in a dish.

Quick to come together and quick to be devoured. (ABC News: David Sier)

Alice Zaslavsky is the host of A Bite To Eat with Alice, weeknights at 6pm on ABC TV and anytime on ABC iview. Alice is the resident culinary correspondent for ABC News Breakfast and ABC Radio, a food literacy advocate, bestselling cookbook author, and creator of Phenomenom, a free digital toolbox helping teachers slip more serves of veg into the curriculum.

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Matilda Brown is an Australian actor, writer and producer and joined Alice in the kitchen.

Brown was a vegan but has come back to eating meat and feels she may need to make up for lost time.

Her inspiration ingredient was organic sausages, which Alice whipped into this pasta.

A picture of finely sliced fennel and radicchio sautéing in a pan

Brighten up your midweek meal with radicchio and fennel. (ABC News: David Sier)

This recipe appears in A Bite to Eat with Alice, a new nightly cooking show on ABC iview and weeknights at 6pm on ABC TV.

Find the full list of recipe credits here.

A Bite To Eat With Alice: Pork and fennel sausage pasta

Prep time: 
10
Cook time: 
20
Skill level: 
Low
Serves: 
2

Ingredients

Method

  1. Bring a big pot of well-salted water to the boil. Pop in your pasta and cook to the packet's instructions.
  2. Meanwhile, heat a pan. When you feel the heat emanating to your palm hovering above, add the olive oil and then the sausage mince. Hack at it with a wooden spoon to break it up into crumbly bits. Add garlic to the mince once it's browned then deglaze with wine.
  3. Pull the browned mince out of the pan and reserve. Chuck fennel and radicchio into the pan, crank the heat and let both wilt and colour.
  4. Meanwhile, grab a mugful of the cooked pasta water, then drain the rest.
  5. Add the mince and drained pasta into the pan with the veg, sprinkle in half your parmesan and pour in the pasta water. Stir everything about until the sauce reduces and thickens.
  6. Portion into bowls, top with the rest of the parmesan, fennel fronds, cracked pepper and a glug of olive oil.
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