My dad has always called me sausage. He has an array of nicknames for me but this one has stuck because of my all-consuming love for sausages. Every time I come home on a weekend, my dad will get six Bucks Bangers from our local butchers (or will defrost some Lancashire Cumberlands from the butcher near where my dad grew up) and slow cooks them on a low heat for about 2 hours. This might seem mad or excessive but it is simply a pleasure we have enjoyed for as long as I can remember - the only form of my dad’s cooking that doesn’t involve heating up a M&S chicken kyiv (delicious though).
The other day I was planning a solo Sunday supper after a weekend of sun and socialising and I was craving fennel, sausage and pasta. I wanted craggy, crispy pieces tucked in the folds and dips of a small conchiglie shell. At first I thought about keeping it sauceless, but I wanted the spice of chilli crunch.
It was perfect as a saucy pasta on Sunday night. And a few days later I recreated it but with some extra soupiness so I could drown a bowl of hot white rice.
For two people, you’ll need:
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