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Pork and fennel sausage pasta

  • 4servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 thick (850g) pork and fennel sausages

  2. 1 tablespoon olive oil

  3. 1 medium (150g) brown onion, chopped finely

  4. 2 cloves garlic, crushed

  5. 2 long red chillies, chopped finely

  6. 810g can tomatoes

  7. 1/3 cup (80ml) chicken stock or water

  8. 500g orecchiette pasta (or penne)

  9. cup loosely packed fresh parsley leaves

  10. cup loosely packed fresh mint leaves

  11. salt and freshly ground black pepper

  12. 1/3 cup (25g) parmesan cheese flakes

Instructions Jump to Ingredients ↑

  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.

  7. Suitable to freeze. Pasta suitable to microwave.

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