Heat the olive oil in a large, deep frying pan over medium-high heat. Add the onion, carrot and celery along with a pinch of salt and cook for 15-20 minutes, stirring occasionally, until deeply golden and caramelised.
Add the fennel seeds and sausage. Break the sausage up using two forks until it’s completely crumbled. Cook for another 15-20 minutes until the sausage is well browned and the vegetables have caramelised.
Make sure to really colour the veg and meat - the flavour really comes through and it’s worth the extra cooking time! Season the veg at the beginning but make sure to taste the dishes at the end and season to taste to get the seasoning right.
Remove the pan from the heat and leave to cool. Tip into a bowl, cover with clingfilm and place in the fridge. This step can be done the day before the dinner party.
When ready to serve, tip the pork sausage ragù into a large, deep frying pan and heat over medium-low heat until hot.
Meanwhile, bring a large pan of salted water to the boil and add the orecchiette. Cook according to the pack instructions. Drain, then tip back into the pan. Add the sausage ragù and stir through the Onken Natural Set Yogurt. Season to taste. Divide the pasta between 1 shallow bowl per guest and top with red chilli and extra freshly ground black pepper before serving.
When cooking a large amount of pasta, make sure you use a very large pan filled with plenty of water so that the pasta has room to cook and doesn’t stick together. If needed, divide the pasta and cook in two separate pans.