@freddyforster’s SPICY SAUSAGE TAGLIATELLE Serves 4 Ingredients for the sausage and tomato tagliatelle- 2tbsp vegetable oil 1 onion, peeled and finely sliced 2 cloves of garlic, peeled and finely sliced 6 beef sausages, pre-cooked in the oven, sliced 1⁄2 tsp fennel seeds, finely crushed 1 1⁄2 tbsp red wine vinegar 2 1⁄2 400g tins of sweet cherry tomatoes, keep the juice 500g fresh tagliatelle pasta Dash of tabasco sauce 100ml Pasta water, approximately Few leaves of fresh basil 2tbsp olive oil 75g goat cheese log, frozen. Tip - keep your grater in the freezer also! Method for the sausage and tomato tagliatelle- Lightly colour the onions and garlic in a pan with some vegetable oil for 2-3 minutes. Add the sliced pieces of cooked sausages and cook for about 30 seconds. Put in the fennel seeds and then add the red wine vinegar and reduce by half. Pour in the sweet cherry tomatoes with the juice. Bring to the boil and simmer for about 3 minutes. Cook the fresh pasta in boiling salted water for about 3-4 minutes and then drain (the pasta should have a slight bite to it). Add the pasta to the sauce along with a splash of tabasco sauce, and up to 100ml of pasta water to prevent the pasta from going dry. Season with salt and pepper. Once the pasta is coated in the sauce, transfer to a warm bowl ensuring sausages, tomatoes and onions are all over the tagliatelle. Finish with some basil leaves along with a good drizzle of olive oil and some grated frozen goat cheese on top.