Recently I’ve been experimenting with adding fennel to my dishes. I’d seen it in the shops countless times, but never really knew what to do with it. Finally, I decided to just buy some and find out what happened. This is a nice, comforting dish for autumn/winter and has the added bonus of being quick and easy enough to make in the evening after a long day at work. This amount serves 3-4 (me, Jan plus some leftovers for me to take to work for lunch, but Jan eats more than I do – it would be enough for 4 of me).
Olive oil for frying
1 clove garlic
500g pork sausages (Germany residents: I would normally buy “grobe Bratwurst” but the supermarket didn’t have those this time)
1 fennel bulb
Any small pasta (I like penne, but fusilli or farfalle would also work)
1 400g tin of tomatoes
Cheese (one with a fairly strong taste, like Cheddar or Bergkäse)
Salt and freshly ground black pepper to taste
1. Preheat the oven to 200°C (roughly 390°F). Heat some olive oil in a pan.
2. While the olive oil is heating, chop the sausages into bite-sized chunks. Once the oil is hot, crush in the garlic clove and fry for about a minute before adding the sausages.
3. While the sausages are cooking (stir them once in a while so they cook on all sides), chop the fennel into chunks. Once the sausages are mostly brown, add the fennel to the pan. Stir occasionally.
4. Meanwhile, cook the pasta until it’s just short of being ready (with mine, that took 8 minutes). Drain the pasta then add it to the frying pan with the sausages/fennel.
5. Add a tin of tomatoes to the frying pan, stir everything together and season to taste with salt and pepper, then pour the entire mixture into an oven-proof bowl.
6. Grate cheese all over the top – how much is up to you – and place in the oven until the cheese has all melted. This will take about 20-30 minutes, depending on your oven and exactly how melted you like your cheese.
And there you have it – meaty, cheesy, comforting goodness… and it’s even pretty healthy (as long as you didn’t go too overboard on the cheese). If you wanted, you could add extra vegetables (leek might be nice), replace the sausages with a tin of tuna or, for a vegetarian version, use aubergine or tofu in place of the sausages. It’s entirely up to you!