Spaghetti with Cacciatore & Fennel



A lovely pasta dish that is hearty but still delicate in flavour. Fennel adds its distinctive flavour to this dish and the bread ‘Pangritata’ which you add at the end gives it a little crunch. Pangritata is the gay word for ‘fried breadcrumbs’ incidentally.


3 tablespoons olive oil
140g sliced cacciatore sausage (or other Italian salami)
2 cloves garlic (sliced finely)
1 teaspoon fennel seeds (crushed)
1 bulb fennel (halved and finely sliced)
2 400g cans plum tomatoes
1 dried chilli (crumbled)
salt & pepper
2 handfulls stale fresh breadcrumbs
Spaghetti (you decide how much)


Heat a large pan with the oil over a medium/low temperature. Add the cacciatore, garlic and fennel seeds and cook, stirring for 1-2 minutes until the meat starts to crispen. Add the fennel and continue cooking for a further 5 minutes with the lid on. Add the tomatoes, breaking them up a little as you add them. Add the chilli. Turn up the heat and bring to the boil, reduce the heat to low and gently siummer the sauce for 25 minutes with the lid half on.
Cook the spaghetti to the packet instructions. While it’s cooking, add 4-5 tablespoons of olive oil to a frying pan and over a moderate heat fry the breadcrumbs until they are brown and crispy. Drain in a collander.
Drain the pasta. Add a ladleful of sauce to the pasta pan, then return the pasta and combine well.

Serve in bowls, with more sauce over the top and sprinkled with the crispy crumbs.

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