- In a large heavy based frypan sauté the onions and fennel seeds in a tablespoon of olive oil for 2 minutes over medium heat.
- Increase the heat to high and add the sausage meat and chestnuts. Stir regularly and when the pieces are browned, add the garlic to the pan and cook for a further minute. Add the red wine to the pan and let it cook until most of the wine has been absorbed or evaporated.
- Pour in the passata and reduce heat to low. Let the sauce simmer for 10-15 minutes.
- Whilst the sauce is simmering, cook your pasta. Large flat pappardelle or large conchiglie (shells) work best.
- Just before serving, stir the parsley through the sauce and season to taste with salt and pepper. Garnish with grated parmesan.
Serves 6
