Sausage, fennel and mascarpone orzo
This orzo is richly delicious and makes use of the classic flavour combo of sausage and fennel. The sauce is enriched with a good dollop of mascarpone and the sweet tomatoes, hint of chilli and fragrant basil take it to the next level. We’ll be very, very surprised if you have any leftovers with this one…
Ingreadient
- 1 tbsp olive oil
- ½ tsp fennel seeds
- ½ fennel, sliced
- 3 garlic cloves, finely sliced
- ½ red chilli, finely chopped
- 6 sausages
- 150ml dry white wine
- 400g tin chopped tomatoes
- 100g mascarpone
- 100g orzo
- 2 basil sprigs, leaves picked
- Finely grated parmesan to serve (optional)
Instruction
- Heat the oil in a wide frying pan over a medium heat and add the fennel seeds. Once sizzling, add the fennel, garlic and chilli and cook for 5 minutes. Meanwhile, split open the sausages and discard the skins.
- Add the sausage meat to the pan and use a spoon to break it up into a fine, even mince as it cooks. Turn the heat up to medium-high and cook for 8 minutes, or until golden brown and beginning to crisp.
- Pour in the wine, scraping up any bits that are stuck to the bottom of the pan, then leave to bubble until almost all the liquid has evaporated. Add the tomatoes and simmer for 20 minutes.
- Meanwhile, bring a pan of salted water to the boil. Add the orzo and cook for 10 minutes, then drain.
- Stir the mascarpone through the sauce, then add the orzo and season with salt and pepper. Divide between bowls then serve with the torn basil and some parmesan (if you like).
