Wild Venison Sausage and Tomato Pasta

Ingredients

• 6 wild venison sausages (about 450 g total)
• 15 ml olive oil
• 150 g onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp fennel seeds, lightly crushed
• 500 g passata
• 150 ml water
• 320 g dried penne
• 40 g Parmesan, grated
• 10 g basil leaves
• 1 g fine salt, or to taste
• 1 g ground black pepper

Method

1. 1

   Heat the oil in a wide frying pan. Add the whole sausages and cook over a medium heat for 8 minutes, turning to brown the skins. Lift onto a plate; the centres will finish cooking in the sauce.

2. 2

   Add the onion to the pan and soften for 5 minutes. Stir in the garlic and fennel seeds for 1 minute, then add the passata, water, salt and pepper.

3. 3

   Return the sausages and any juices. Simmer gently for 15–20 minutes, turning the sausages regularly and adding a splash of water if the sauce becomes too thick.

4. 4

   While the sauce cooks, boil the penne for the time stated on the packet. Reserve a mug of pasta water and drain.

5. 5

   Probe the middle of several sausages with a clean food thermometer. They must be piping hot with no pink and reach 70°C for 2 minutes. Once cooked, lift onto a clean board and slice.

6. 6

   Return the sausage slices to the sauce with the penne. Toss together, using a little reserved pasta water to loosen, and finish with Parmesan and torn basil.