Ingredients

• 3/4 cup (180ml) extra virgin olive oil
• 60g unsalted butter
• 3 garlic cloves, thinly sliced
• 2 onions, finely chopped
• 2 tbs finely chopped rosemary & sage
• 1 bay leaf
• 500g (3 medium bulbs) fennel, trimmed, finely chopped, fronds reserved
• 1/4 tsp chilli powder (optional)
• 1 cup (250ml) white wine
• 250g tomato passata
• 1kg Italian pork and fennel sausages, casings removed
• 200g blanched garden peas

Pasta 

• 500g tipo ‘00’ flour or plain flour, plus extra to dust
• Large pinch of saffron, soaked in 15ml of warm water
• 4 eggs, lightly beaten
• 2 egg yolks, lightly beaten
• 2 tsp extra virgin olive oi

Method:

1. For the pasta, place the flour with 1 1/2 tsp fine salt into the bowl of a stand mixer with the dough hook attachment. Make a well in the centre and add the remaining ingredients. Knead on low speed then increase speed to medium. Knead for 5-6 minutes until smooth and elastic. Enclose in plastic wrap and rest for 1 hour at room temperature.
2. To roll the pasta, divide dough into 4 equal pieces, enclose 3 pieces in plastic wrap and set aside. Start pasta machine on the thickest setting and working with 1 piece of dough at a time, run through 2-3 times, folding in half each time, until elastic. Keep rolling through the settings, reducing thickness, until 2mm thick (number 2 setting). Cut sheets into 25cm lengths and dust liberally with flour or semolina. Spread on a semolina-dusted tray. Repeat with remaining pasta. Using a jagged pastry wheel or knife, cut pasta into 2cm-wide strips. Dry the pasta on wooden dowel rods for at least 30 minutes before using.
3. To make the sausage ragu, heat oil and butter in a large heavy-based saucepan over high heat. Add garlic and cook, stirring continuously, for 4-5 minutes or until it starts to go golden. Stir in vegetables, herbs, and chilli, if using. Cook, stirring occasionally, for 6-7 minutes or until vegetables have softened. Add wine, scraping the bottom of the pan with a wooden spoon and reduce mixture by half. Stir in passata and season. Crumble sausage meat into the sauce, stirring continuously for 5-6 minutes until meat is heated through. Add 1 cup (250ml) water and bring to a simmer. Cook, stirring frequently, for 20-25 minutes until meat is tender and most of the liquid is cooked out of the sauce. Season to taste.
4. Heat a large saucepan three-quarters full with boiling salted water to the boil. Add pasta and cook, stirring frequently, for 2-3 minutes until just cooked. Drain and reserve 1 cup (250ml) pasta water. Add pasta to the ragu, then add peas, reserved pasta water and stir gently to help thicken pasta sauce and coat the pasta. Scatter over reserved fronds to serve.