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Pasta with pork sausage, zucchini and potato.

I once posted a story about combining pasta and potatoes in the same dish; an unusual combination but certainly not an unlikely one. Must have been a couple of years ago .... (conducts search) .... couple of years?  - time flies: it was  posted in February 2007 .  This is different; it combines pork with fennel in a pasta dish without tomato- or cream-based sauce, but simply relies on the fragrance and sheer good flavour of its core ingredients. Pasta with pork sausage, zucchini and potato. I diced a large white zucchini and fried it in olive oil, with half a diced onion and two cloves of garlic. When done, I reserved the zucchini; and in the same pan, fried the crumbled meat of four coarse de-cased pork and caramelised onion sausages with some more onion and a scattering of fennel seeds. Meanwhile, I peeled two medium potatoes and diced them into small pieces. These I boiled - they need only a few minutes or they will soften and break up. For the pasta, I used the small twists of past
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Inflation reversed by Roquefort bargain.

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Cold comfort farm.

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