Linguine with Sausages, Tomatoes, Fennel and Ricotta

This is another quick and easy pasta recipe with so much flavour. The original recipe doesn't have sausages in it but they needed eating so I added them in. I loved the addition of the balsamic vinegar, which added a sweetness to the dish.

Linguine with Sausages, Tomatoes, Fennel and Ricotta (adapted from Olive Magazine July 2009)
(Serves 4)

8 pork sausages
3 garlic cloves, sliced
2 tbsp olive oil
2 small or 4 baby fennel bulbs, thinly sliced
6 plum tomatoes, seeded and diced a small bunch basil leaves, chopped
2 tbsp balsamic vinegar
300g spaghetti
100g low fat ricotta

Preheat the grill.

Grill the sausages for 15-20 mins turning occasionally, until they are evenly browned and cooked through. When the sausages are done slice them into rounds.

Meanwhile, heat the garlic and olive oil in a wide shallow pan. Add the fennel, season well then cook for 10 minutes until soft and golden.

Put the tomatoes, basil and vinegar in a large bowl with some seasoning.

Cook the pasta following pack instructions. Drain, mix with the tomatoes and sausages, pour the fennel mixture over and mix again. Dollop small spoonfuls of the ricotta over each plate. Serve.