This Wild Garlic Pasta is a simple yet flavour-packed dish that's perfect for a quick weeknight meal or a weekend treat. With the earthy richness of sausages, the subtle sweetness of fennel, and the vibrant burst of wild garlic, it’s a combination that brings the best of spring to your plate. 
INGREDIENTS: 
400g orecchiette pasta
6 sausages, skins removed
1⁄2 fennel bulb, chopped
1 tsp dried chilli flakes
Pinch of salt and pepper
30g butter
1 handful wild garlic, chopped 70g parmesan, grated 
HERE’S HOW: 
Cook the pasta in a large pan of salted boiling water for 9 minutes. Make sure to reserve some of the pasta water for the sauce.
Meanwhile, heat a large frying pan and add the sausages, chopped fennel and chilli flakes. Cook on a medium heat and, while it cooks, use the back of a wooden spoon to break up the sausages. Season with salt and pepper. Add the butter and 75ml of the pasta cooking water. Bring to the boil to reduce the liquid by half. 
Add the chopped wild garlic and the drained, cooked pasta, then stir together and finish with grated Parmesan. 
NOTES: 
If you can’t find wild garlic, substitute for 3 chopped garlic cloves, and gently fry them off before adding the butter and pasta water. 
 
Recipe by Peter Sidwell