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Casarecce with Pork, Fennel & Chilli Sausage

500gm approx Casarecce pasta 

500gm Magills Pork, Fennel & Chilli sausages 

2 garlic cloves, chopped

3 tspn fresh or dried sage 

Half cup dry white wine 

Half cup chicken stock 

100gm Parmesan

Chilli flakes (to your taste)

3 tbsp Italian parsley 

Start by bringing a pot of salted water to the boil, when bubbling add your dry pasta. 

Squeeze the sausage meat from the casing into the pan, stir for a few minutes until browned then add your chopped sage and garlic. Cook for a further 5 mins. 

Add your dry white wine and stir until slightly reduced, then add your chicken stock and stir for a few more minutes. By this time your pasta should be done. Add your cooked pasta and a quarter cup of the pasta water from the pot. Stir in your parmesan and parsley until you have a saucy consistency and the cheese is melted. 


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