{Pork, Fennel + Rosemary Spaghetti}

I love a friday night pasta, firstly because I know being a friday there is going to be wine.  There better be wine.  Secondly its a nice comforting way to slip into a weekend, I can get the pasta sauce ready in the morning and over the course of the day it just gets more and more delicious. Come dinner time its easy, I just cook some pasta whilst sipping above mentioned wine.

This pasta sauce is a real winner if you like italian sausages, it tastes like really really good italian sausages, you know the ones you pay a fortune for at the farmers market. Its bursting with bold flavours and takes about 15 minutes to make, I mean hello, what more could you ask for?  I can't wait to make it again, I hope you make it too, you'll thank me.  This is enough for 4.

...the pasta
400g spaghetti
olive oil
3 garlic cloves, crushed
500g good pork mince
1 tsp dried chilli flakes
2 tsp fennel seeds
1/4 cup fresh rosemary leaves
2 x 400g tins cherry tomatoes
s + p
parmesan

Pop a splash of olive oil into a large frypan and add the garlic, saute it gently for a minute then turn up the heat and add the pork mince, chilli, fennel and rosemary.  Cook this until you start getting some colour on the pork, break up any lumps it should take about 8-10 minutes.

Add in the two tins of cherry tomatoes and a generous seasoning of salt and pepper, cook for another 5 minutes until its rich and glossy.  Serve on spaghetti with a dusting of parmesan cheese.