Serves 2 with left overs
Prep 5 minutes, cook 40 minutes
In Austria, we use caraway in everything. Not only does it taste delicious, it pairs perfectly with fennel and it is fantastic in aiding digestion. If you are making your own pasta, this would be amazing with some thick strips of pappardelle, otherwise for ease I use conchiglioni, giant pasta shells. They look amazing and act as little sauce vessels to carry this gorgeous rich Italian dinner.
3 tbsp garlic oil
1 tsp fennel seeds
1 tsp caraway seeds
1 tsp chilli flakes (optional)
2 tbsp tomato puree
3 vegan sausages of your choice
1 large glass red wine
1 fennel bulb, chopped into chunky wedges
1 courgette, chopped in chunky 4 cm slices
2 chillies, diced (optional)
1 x 400g tin of tomatoes
100g capers + juices
Juice of half a lemon
100g pitted black olives and juices (optional)
2 handfuls kale
2 ladles of starchy pasta water
Heat the garlic oil in a deep sauce pan with a lid. Add the fennel, caraway and chilli flakes if using. Fry the seeds for a minute or two and add the tomato puree. Mix to combine creating a thick fragrant paste. Crumble the sausage into the pan and fry on a medium high heat to caramelise the surface of the sausage, about 6 minutes.
Add the glass of wine, it will spit and sizzle and smell delicious. Let the wine reduce until the surface of the pan is thick and bubbling. Stir in the fennel, courgette and chillies, coating the vegetables in the spices.
Add the tomatoes, capers, lemon juice and olives. If you think it needs it, add a splash of water and some salt, lower the heat and leave to simmer and slowly soften the vegetables.
After 15-20 minutes, in a separate pan bring some salted water to the boil and add the pasta. Cook as per the instructions. When the pasta is just cooked, ‘al dente’, use a slotted spoon and remove the shells and add to the sausage mix along with 2 ladles of starchy pasta water. Add the kale and simmer with the lid on for 2 minutes. Serve immediately with the rest of the bottle of wine.