Verdict: an incredible, low maintenance pasta sauce with vibrant tomatoes, spicy Italian sausage, infused with fennel. One of my favourite recipes of all time.
In the late 90s, the first Western dish to appear on our immigrant table was spaghetti with meat sauce, about ten years after moving to Canada. My mom was the talented cook in the family with a flair for noodle dishes. She made Vietnamese beef noodle soup with the most flavourful and fragrant broth, twenty variations of vermicelli dishes, and the most incredible and awe-inspiring wonton noodle soup. To everyone’s surprise and delight, it was my dad who introduced pasta into our household. His recipe was simple: oil, onions, garlic, ground beef and canned tomato sauce; we kids could never get enough.
Since then, I’ve learned different recipes and techniques to create a great tomato sauce. First, it was the addition of sugar to decrease the acidity of the tomatoes. Years later, I ditched the canned tomato sauce and started using whole canned tomatoes. Through the internet, I read whispers of another secret ingredient: grated carrots for Mario Batali’s classic tomato sauce. His recipe was great! The grated carrots replaced the need for sugar and yielded an interesting addition to my pasta sauce repertoire.
Around the time I discovered the Batali recipe, I came across Jaime Oliver’s Bloke Pasta, which uses chilis and fennel seeds to spice up a lemony sausage pasta dish. I decided to combine the two recipes and haven’t looked back. For a simple, delicious, and unique pasta dish, the recipe presented here is perfection. It is the recipe I will use to introduce pasta to my future children.
There are so many reasons why I keep going back to this wonderful sauce: it is so fresh, hearty and spicy, with the unique combination of tomatoes, sausage, and fennel. This sauce is great on pasta (linguine and rotini are my favourite) or try it over rice for a lighter, gluten free alternative, perfect for summertime dinners.