The earthy purple orbs stain spaghetti a deep violet and along with the sausage and fennel it makes for an ideal winter pasta supper. For a richer pink colour to your finished pasta, mash a couple of pieces of the roasted beetroot with a fork before adding it into the pan.
Serves 4 
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2 leeks, sliced
2 red onion, cut into thin wedges
3 beetroot, peeled and slice into wedges
1 tsp fennel seeds
3 tbsp olive oil
6 sausages, skins removed and meat crumbled
10oz spaghetti
Small handful flat leaf parsley, chopped
5oz feta cheese, crumbled
Sea salt & freshly ground black pepper
2 leeks, sliced
2 red onion, cut into thin wedges
3 beetroot, peeled and slice into wedges
1 tsp fennel seeds
3 tbsp olive oil
6 sausages, skins removed and meat crumbled
30og spaghetti
Small handful flat leaf parsley, chopped
150g feta cheese, crumbled
Sea salt & freshly ground black pepper
