60 ml (¼ cup)olive oil2fennel bulbs, thinly sliced1onion, thinly sliced2 tspfennel seeds3pork and fennel sausages, skins removed (see note)250 mlred wine250 ml (1 cup)tomato passata3very ripe Roma tomatoes, coarsely chopped½radicchio, leaves coarsely torn1 cupcoarsely chopped flat-leaf parsley, plus extra to serve2 tbspaged red wine vinegar, or to taste400 gmdried conchiglie
Heat oil in a wide saucepan over medium-high heat, add fennel bulbs, onion and fennel seeds and sauté until tender and fragrant (6-7 minutes). Add sausage, breaking up into large pieces with the back of a wooden spoon, and sauté until browned (4-5 minutes). Add wine, tomato passata and tomato, season to taste and cook until tomato breaks down and sauce thickens (2-3 minutes). Add radicchio, cook until wilted (2-3 minutes), add parsley and vinegar, season to taste and keep warm.
Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes). Drain, reserving 60ml cooking water. Return pasta and reserved cooking water to pan. Add sausage mixture, stir to coat well, season to taste and serve hot, scattered with extra parsley.
Note It's essential to use good-quality
sausages. If pork and fennel sausages are unavailable, substitute
any other kind of sausage.