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.

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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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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