Ingredients

• 1 packet of Cavatelli
• 4 Pork & Fennel Sausages, skins off
• 1 tablespoon fennel seeds
• 4 cloves garlic minced
• 1/2 cup Chicken Stock
• 1 bunch Chicory/other bitter green
• Parmesan — 2 big handfuls!
• Juice & zest of 1 lemon
• 1 tbsp honey
• 1 tsp chilli flakes
• 2.5 tbsp olive oil
• 1 tsp sea salt
• 1 tsp cracked black pepper

Method

• Put your water on and salt generously — salty like the Med!
• Gently fry your garlic in a generous pour of olive oil. Add in your sausage and gently brown, pour over your chicken stock and let simmer and reduce to a thicker sauce.
• Cook your pasta, and about 1 minute before it is ready, add in the chicory. Before straining, take out a jug of the starchy water.
• Add to your pork, your cheese, and a glug of starchty water and stir to emulsify.
• Pour out over the platter and serve at the table.

Aplenty served this with a lovely pink raddichio salad and some prosciutto and persimmon.