Tomato and fennel seed sauce for pasta
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • Half a chorizo ring
  • Half a chorizo ring
  • 1 red onion or two banana shallots
  • 1 red onion or two banana shallots
  • 1 tin tomatoes (I like Waitrose tinned cherry tomatoes)
  • 1 tin tomatoes (I like Waitrose tinned cherry tomatoes)
  • 3-4 garlic cloves
  • 3-4 garlic cloves
  • 3 sticks celery
  • 3 sticks celery
  • 1 yellow pepper
  • 1 yellow pepper
  • 1 chilli pepper or 1 tsp harissa paste
  • 1 chilli pepper or 1 tsp harissa paste
  • 1 heaped tsp fennel seeds
  • 1 heaped tsp fennel seeds
  • 1 flat tsp sweet smoked paprika
  • 1 flat tsp sweet smoked paprika
  • 1 tsp Schwartz Spicy Italian seasoning
  • 1 tsp Schwartz Spicy Italian seasoning
  • A gulg of dry white wine or dry sherry
  • A gulg of dry white wine or dry sherry
  • Salt and pepper to taste
  • Salt and pepper to taste
  • Half a teaspoon of sugar
Instructions
  1. Peel the chorizo and cut into bite size pieces. Fry in a deep frying pan on low heat until crisped up and the fat has rendered. Add chopped onions and fry for a few minutes until translucent. Stir in chopped garlic, pepper sliced into thin strips and very finely chopped celery sticks. Cover with a lid and stew slowly for 5 minutes.
  2. Add the white wine or sherry and let the alcohol evaporate - this will take a couple of minutes or so.
  3. Add the tinned tomatoes and half a tin of water as well as the chopped chilli, finely chopped fennel seeds, smoked paprika, Spicy Italian seasoning, salt and pepper to taste. Cover with a lid and stew on low heat for 20 minutes. Check the seasoning, add more salt if needed and half a teaspoon of sugar.
  4. Take off the lid and cook for another 10 minutes.
Recipe by Home Contessa at https://www.homecontessa.com/tomato-fennel-seed-sauce-pasta/