GREZZINA COURGETTE & CRISPY FRIED FENNEL SAUSAGE PASTA
This recipe draws inspiration from Rachel Roddy’s ‘Garganelli with Spring vegetables, crisp pancetta and Parmesan’ which you can find on page 128 of her sensational book A-Z of Pasta. One of my absolute Bible level books…. One that I repeatedly turn to both for recipes and for an always trustworthy source of direction when I find myself with fridge ingredients that do not yet know they were destined to meet when I hastily picked them up from the shops.
Joined here by seasonal asparagus, the zesty sharpness of lemon, a gentle rasp of toasted cracked black pepper, and a mellowing splash of double cream.
INGREDIENTS YOU'LL NEED
HOW TO MAKE IT
Warm 1/4 cup of EVOO in a pan over a medium heat, add courgette rounds, shallots and garlic. Gently cook sitting occasionally and flipping the discs of courgette as they begin to take on a lightly golden hue. Add a 1/2 a cup of stock and continue to cook on a low flame for 10-15 minutes, whist you carry on with the other steps.
In a heavy based frying pan, brown the bacon and crumbled sausage meat until the fat from the bacon has rendered and everything its crisp and burnished.
Bring a large pan of salted water to the boil, generously salt before cooking pasta, a minute shy of pack instruction timings.
Toss pasta into the pan with the courgettes and an additional 1/2 cup pasta water, add the peas and asparagus then cook for another minute, tossing the pan to start bringing the pasta together. Add the cream, lemon juice & zest, scatter over Parmesan and allow to melt before tossing vigorously again to emulsify the sauce. Add a splash more pasta water if needed. Season with the crushed black pepper, one teaspoon of chilli flakes and then scatter over the crispy sausage and bacon with a final flourish of Parm and a pour of EVOO.