Ingredients
| 450 g pork sausages (casing removed) |
| 400 g orecchiette pasta |
| 3 tbsp extra virgin olive oil |
| ½ whole onion |
| 60 ml white wine |
| 1 bunch fennel fronds (wilted) |
| 1 pinch saffron |
| 30 ml water |
| 1 pinch salt |
| 1 piece parmigiano-reggiano cheese (finely grated to serve) |
Preparation
Read full directions on Manu's Menu at https://www.manusmenu.com/orecchiette-with-sausage-and-fennel-tops
