Pork and Fennel Sausage Pasta

Serves 3 Added by Julian

This one serves 3. It's a tasty one. Also works with chorizo wow

Ingredients:

  • 4-5 Pork and Fennel artisanal sausages - you can get the caseless version too
  • 3 cloves garlic
  • 1 courgette
  • pine nuts - like about 100ml
  • some olive oil
  • 50ml red wine
  • 1 can of San Marzano tomatoes - whole or chopped. Puree via whiz-stick if necessary.
  • penne pasta or your fav
  • red chilli pepper segments in oil
  • parmesan cheese

Method:

Toast the pine nuts without burning

Fry the caseless sausage in some olive oil (3-4 tbsp). Break it up and brown it slightly.

Scoop the sausage out and set aside. Leave the oil in the pan.

Slice the courgette into half moons and fry in the oil until starting to brown/crisp. Finely chop the garlic and add it to the pan.

Cook for another minute or two.

Add the tomato puree and simmer. Add a dash of red wine - maybe 50-70ml. Stir and leave simmering. Season with salt and pepper. After a few mins, add 4/5 of the sausage into the sauce.

Cook the pasta according to packet instructions in salted water. Drain and combine with the pasta. Mix through.

Serve in bowls with pine nuts, chilli segments and parmesan on top.