Name: Pork and fennel sausage pasta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 thick pork and fennel sausages (850g); 1 tablespoon olive oil; 1 brown onion, chopped finely; 2 clove garlic, crushed; 2 long red chillies, chopped finely; 810 gram can tomatoes; 1/3 cup (80ml) chicken stock or water; 500 gram orecchiette pasta (or penne); 1/2 cup loosely packed fresh parsley leaves; 1/2 cup loosely packed fresh mint leaves; 1/3 cup (25g) parmesan cheese flakes

Pork and fennel sausage pasta

Tasty pork and fennel sausages make a fabulous base for this pasta topping. You can stir through a small tub of ricotta to add creaminess if you like.

Ingredients

8 thick pork and fennel sausages (850g)

1 tablespoon olive oil

1 brown onion, chopped finely

2 clove garlic, crushed

2 long red chillies, chopped finely

810 gram can tomatoes

1/3 cup (80ml) chicken stock or water

500 gram orecchiette pasta (or penne)

1/2 cup loosely packed fresh parsley leaves

1/2 cup loosely packed fresh mint leaves

1/3 cup (25g) parmesan cheese flakes

Method

1.Remove skins from the sausages; discard skins.

2.Heat oil in large frying pan; cook onion, garlic and chilli, stirring, until onion is soft. Add sausage mince; cook, stirring, until browned.

3.Add undrained, crushed tomatoes and stock to pan; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until thickened.

4.Meanwhile, cook pasta in large saucepan of boiling, well-salted water until just tender; drain.

5.Place pasta and tomato mixture in large bowl with parsley, mint and salt and pepper to taste; toss gently to combine. Serve topped with cheese.

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Ingredients

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