Name: Pork and fennel sausage pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 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

Pork and fennel sausage pasta

Tingle your tastebuds with this spicy pasta dish, brimming with juicy pork and fennel sausage.

Skip to Recipe

Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

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

1.Remove skins from the sausages; discard skins.

2.Heat 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.

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

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

5.Combine pasta with tomato mixture, parsley, mint and salt and pepper to taste in a large bowl; toss gently.

6.Serve topped with parmesan cheese.

Suitable to freeze. Pasta suitable to microwave.
Note

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Ingredients

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