1 tablespoons sunflower oil
200 g pork sausage - cut into slices of 1,5 centimetre
4 cloves garlic - peel and finely grate
2 teaspoons fennel- seeds
30 g flat-leaf parsley - roughly chop the leaves - rinse before useflat-leaf parsley - finely chop the stalks - rinse before use
400 ml passata
400 ml water
160 g fettuccine pasta - dry
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
