Ingredients
- 8 thick (850g) pork and fennel sausages
- 1 tbsp olive oil
- 1 medium (150g) brown onion, chopped finely
- 2 cloves garlic, crushed
- 2 long red chillies, chopped finely
- 3-4 tomatoes, blanched, skin removed and chopped
- ⅓ cup (80ml) chicken stock or water
- 500g orecchiette pasta (or penne)
- ½ cup loosely packed fresh parsley leaves
- ½ cup loosely packed fresh mint leaves
- salt and freshly ground black pepper
- ⅓ cup (25g) shaved parmesan cheese
PORK AND FENNEL SAUSAGE PASTA
Method
- Remove skins from the sausages, discard the skins
- Heat oil in a large frying pan then add the onion, garlic and chilli, stirring, until the onion is soft
- Add the sausage mince, stirring, until browned
- Add the tomatoes and stock; bring to the boil
- Reduce the heat and simmer uncovered for about 10 minutes or until thickened
- Meanwhile cook the pasta in a large saucepan of boiling well-salted water until just tender then drain
- Combine pasta with tomato mixture, parsley, mint and salt and pepper to taste in a large bowl then toss gently
- Serve topped with parmesan cheese
