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Penne with tomato, Italian sausage & fennel

    • Method
    1. 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.

    2. 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.

    3. 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.

    4. 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.

    5. 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.

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