Spicy Sausage Pantry Pasta

INGREDIENTS

• 2 tbsp olive oil, plus more for drizzling
• 25g butter
• 1 onion, finely chopped
• 450g James Whelan Italian Pork Sausage
• 1 garlic clove
• 1 tsp dried oregano
• 1 tsp chilli flakes
• 1 tsp fennel seeds
• 1 x 400g tin cherry tomatoes
• 450g spaghetti
• 25g pecorino cheese
• Small handful basil leaves
• Sea salt and ground black pepper

METHOD

1. Heat the oil and butter in a large heavy based sauté pan over a medium heat.
2. Add the onion and sweat for 5-6 minutes. Stirring regularly, the onions should be softened at this point.
3. Remove the sausage meat from their skins and add to the pan and break up. Cook this for 6-7 minutes.
4. Add the garlic along with the fennel seeds, chilli flakes and oregano, before stirring through the tomatoes. Simmer for 10-15 minutes over a low heat until reduced a little. Season to taste.
5. Bring a large pot of water to a boil. Season with salt and add the pasta to this. Cook according to the packet instructions. Drain and add to the sausage pasta sauce.
6. Blitz the pecorino until fine in a food processor.
7. Serve the pasta in bowls topped with the finely chopped pecorino and some basil leaves.