1. Bring a saucepan of water to the boil. Add pasta and cook according to packet instructions. Cut broccolini into 2-3cm lengths and add for the last 1-2 minutes of cooking. Drain and reserve 1 cup pasta water. Rinse under cold water.

2. Chop onion and fennel (reserve fronds, optional). Sauté in a large frypan with 1 tbsp oil for 4-5 minutes, or until softened. Chop salami into small pieces, add to pan with crushed garlic and cook for a further 2 minutes.

3. Stir in 4 tbsp (80ml) sour cream, 1 crumbled stock cube and 2 tbsp chopped thyme leaves. Bring to a simmer.

4. Halve cherry tomatoes and slice capsicum. Add to sauce along with reserved pasta water to taste (we used 3/4 cup). Simmer for 5 minutes. Squash tomatoes to release juices, then toss in pasta and broccolini.

5. Adjust seasoning with salt, pepper and fresh thyme to taste. Divide between bowls and serve. Top with reserved fennel fronds (optional).

Notes:
No pork option - salami is replaced with smoked turkey.

Gluten friendly option - pasta is replaced with GF pasta.

farfalle pasta 400g
broccolini 1 bunch
brown onion 1
baby fennel 1
salami 1 packet
garlic 2 cloves
sour cream 80ml
thyme 1/2 packet
cherry tomatoes 1 punnet
red capsicum 1/2

From your pantry:
oil (for cooking), salt, pepper, chicken stock cube