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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.
Do the veg prep by slicing the leek and cutting the onion and beetroot into wedges.
Remove the skins from the sausages by slicing the casing along the length of the sausages and peeling the casing away.
Heat the oven to 200˚C/180˚C fan/400°F/Gas Mark 6. Tumble the leeks, onion and beetroot onto a large roasting tray and toss with the fennel seeds and 2 tbsp of the olive oil. Season well with salt & pepper and roast for 20 minutes.
Remove from the oven and toss the veg, before adding the crumbled sausage, breaking it apart with a spatula if you need to, drizzle with the remaining oil and roast for a further 30 minutes.
Meanwhile, cook the pasta for 10-12 minutes until al dente, drain, reserving a little cooking water.
Chop the parsley.
Once the veg is fully roasted, toss with the pasta and cooking water until you have a lovely pink colour, toss in the parsley and serve with a crumbling of feta.
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