AT A GLANCE
|01||Heat oil in a wide saucepan over medium-high heat, add fennel bulbs, onion and fennel seeds and sauté until tender and fragrant (6-7 minutes). Add sausage, breaking up into large pieces with the back of a wooden spoon, and sauté until browned (4-5 minutes). Add wine, tomato passata and tomato, season to taste and cook until tomato breaks down and sauce thickens (2-3 minutes). Add radicchio, cook until wilted (2-3 minutes), add parsley and vinegar, season to taste and keep warm.|
|02||Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes). Drain, reserving 60ml cooking water. Return pasta and reserved cooking water to pan. Add sausage mixture, stir to coat well, season to taste and serve hot, scattered with extra parsley.|
Note It's essential to use good-quality sausages. If pork and fennel sausages are unavailable, substitute any other kind of sausage.