- Step 1
Cook the penne in a large saucepan of salted boiling water, following packet directions, until al dente. Drain, return to pan and cover.
- Step 2
Meanwhile, place the sausages and water in a medium saucepan. Bring to a simmer over medium heat. Simmer, uncovered, turning occasionally, for 6 minutes or until the water evaporates and the sausages are cooked through and lightly browned. Transfer to a plate and set aside to cool. Wash the pan and wipe dry.
- Step 3
Heat the oil in the clean pan over medium heat. Add fennel, onion and garlic, and cook, uncovered, stirring occasionally, for 5 minutes or until the onion and fennel are soft. Stir in the tomatoes, stock and chilli (if using). Cook, partially covered, over medium-low heat, stirring occasionally, for 10 minutes or until the sauce thickens slightly.
- Step 4
Use your fingers to break the sausages roughly into 2cm pieces. Add to the tomato mixture and cook, uncovered, stirring occasionally, for 2 minutes or until heated through. Stir in two-thirds of the parsley and season well with pepper.
- Step 5
Add three-quarters of the tomato mixture to the pasta and toss gently to combine. Spoon onto serving plates, top with the remaining sauce and sprinkle with the remaining parsley. Serve immediately.