Sausage and Tomato Pasta

Bring a large pot of lightly salted water to the boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.

Brown the sausagemeat, stirring to crumble, in a frying pan over medium heat. Remove sausagemeat using a slotted spoon, leaving drippings in the pan. Cook and stir the onion and garlic in the drippings until the onions are softened. Return the sausagemeat to the pan. Stir in the red pepper, courgettes and mushrooms. Season with salt and pepper. Cook another 5 minutes. Add the tomatoes, passata, thyme, basil, oregano and fennel seeds; cook until heated through, about 5 minutes.

Combine the drained pasta with the sausage mixture in a large bowl. Top with Parmesan cheese to serve.