Sausage, fennel and mascarpone orzo

Method

1. Heat the oil in a wide frying pan over a medium heat and add the fennel seeds. Once sizzling, add the fennel, garlic and chilli and cook for 5 minutes. Meanwhile, split open the sausages and discard the skins.
2. Add the sausage meat to the pan and use a spoon to break it up into a fine, even mince as it cooks. Turn the heat up to medium-high and cook for 8 minutes, or until golden brown and beginning to crisp.
3. Pour in the wine, scraping up any bits that are stuck to the bottom of the pan, then leave to bubble until almost all the liquid has evaporated. Add the tomatoes and simmer for 20 minutes.
4. Meanwhile, bring a pan of salted water to the boil. Add the orzo and cook for 10 minutes, then drain.
5. Stir the mascarpone through the sauce, then add the orzo and season with salt and pepper. Divide between bowls then serve with the torn basil and some parmesan (if you like).