INGREDIENTS 

• 2 fennel bulbs, trimmed and roughly chopped
• 1 tbsp. olive oil
• Salt & black pepper to taste
• 6 pork sausages, skin removed and rolled into balls
• Cherry tomatoes
• 190g jar 'Nduja Pesto
• 400g Pappardelle pasta, or pasta of your choice
• Handful flat leaf parsley, finely chopped

INSTRUCTIONS 

1. Preheat the oven to 200°C/180°C fan. Add the fennel to a roasting tin, toss with oil and season well. Put in the oven and cook for about 20 minutes or until just tender and beginning to golden
2. Add the sausage pieces to a hot frying pan. Cook for 10-12 minutes stirring occasionally, until brown on all sides
3. Spoon in a jar of 'Nduja Pesto, stir well and let it simmer gently until the sausage is cooked through. Remove from the heat and gently stir in the fennel
4. Meanwhile, add the pasta to a pan of boiling salted water and cook as per pack instructions
5. Drain and gently mix into the Pesto and sausage
6. Transfer to serving dishes and top with chopped parsley