Paccheri with Sausage and Spring Vegetables

Paccheri are extra large tubes of pasta, though not as big as cannelloni.  They are traditionally made with eggs and flour. They cook as normal pasta, in plenty salted water, and may take a little longer.

500g Paccheri
3 green marrows (if possible with flours still attached)
1 small onion
1 small celery stick
1 small carrot
1/2 fennel bulb and some leaves
1 clove garlic
350g Sausage meat
1/2 tsp chopped fresh Rosemary
1 cup shelled broad beans
2 tbsp butter
1 tbsp olive oil
1 cup chicken stock
1 tbsp flour
Salt &  Pepper
Grated Parmesan Cheese

Finely chop the onions, celery, carrots and fennel. Heat olive oil in a large frying pan. Add chopped onion, crushed garlic, fennel, carrots and celery and fry gently. Quickly add the flour then stir to cook.  Add sausage mince and rosemary and cook stirring so that it will not stick to pan.  Add chicken stock then simmer on low heat till liquids reduce by half. Season with Salt & Pepper
Slice green marrows and if you have the flowers tear them and set aside.
Add shelled beans to sauce and sliced marrows, stir  and cook for just five minutes.
Meanwhile bring a large pan of salted water to boil, add pasta and cook till al dente.  Drain, but reserve 1 cup of cooking liquid. Add pasta to sauce, add butter and green marrow flowers, and toss gently. Add the reserved pasta cooking liquid if the sauce is too dry.  Serve garnished with Parmesan Cheese