Pork and fennel sausage pasta
Tingle your tastebuds with this spicy pasta dish, brimming with juicy pork and fennel sausage.
- 10 mins preparation
- 20 mins cooking
- Serves 4
Print
Ingredients
Pork and fennel sausage pasta
- 8 thick (850g) pork and fennel sausages
- 1 tablespoon olive oil
- 1 medium (150g) 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
- salt and freshly ground black pepper
- 1/3 cup (25g) parmesan cheese flakes
Method
Pork and fennel sausage pasta
- 1Remove skins from the sausages; discard skins.
- 2Heat oil in a large frying pan; add the onion, garlic and chilli; cook, stirring, until the onion is soft. Add the sausage mince; cook, stirring, until browned.
- 3Add the undrained, crushed tomatoes and stock; bring to the boil. Reduce the heat, simmer, uncovered, for about 10 minutes or until thickened.
- 4Meanwhile, cook the pasta in a large saucepan of boiling, well-salted water until just tender; drain.
- 5Combine pasta with tomato mixture, parsley, mint and salt and pepper to taste in a large bowl; toss gently.
- 6Serve topped with parmesan cheese.
Notes
Suitable to freeze. Pasta suitable to microwave.
