Sausage and fennel ragù with orecchiette

Method

1. Heat the oil in a large non-stick sauté pan over a medium-high heat. Add the sausagemeat and cook, stirring from time to time, for 10 minutes or until turning crispy and brown.
2. Lower the heat a little, add the onion and fennel to the pan, then cook for 5 minutes until golden and softening. Add the garlic and chilli flakes, then cook for a minute more. Pour in the wine, scraping the bottom of the pan to lift any caramelised stuck-on flavour, then simmer for 5 minutes until the wine has almost completely reduced. Stir in the mustard.
3. Meanwhile, cook the orecchiette according to the pack instructions, then  drain, reserving about 250ml of the pasta water.
4. Over a high heat, add the cooked pasta to the ragù along with just enough pasta water to create a light sauce, then mix. Sprinkle with black pepper and the reserved fennel fronds. Serve with a big green salad, if you like.