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Penne with tomato, Italian sausage & fennel
Penne with tomato, Italian sausage & fennel
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Ingredients:
  • 500g penne rigate
  • 6 thin Italian sausages
  • 60ml (1/4 cup) water
  • 18.20 gm olive oil
  • 1 (about 350g) fennel bulb, tough outer layers removed, halved lengthways, thinly sliced lengthways
  • 1 red onion, halved, thinly sliced
  • 1 garlic clove, crushed
  • 1 800g can diced tomatoes
  • 60ml (1/4 cup) chicken style liquid stock
  • 1/4 tsp ground chilli (optional)
  • 125.00 ml chopped fresh continental parsley
  • Freshly ground black pepper
Instructions:
  • Boil the penne in a large saucepan of salted water according to the package instructions until it's cooked through but still firm. Drain the pasta, place it back in the pan, and cover it.
  • In a medium saucepan, combine the sausages and water. Simmer over medium heat, turning occasionally, until the water evaporates and the sausages are cooked through and lightly browned, about 6 minutes. Transfer sausages to a plate to cool. Clean and dry the pan.
  • Heat the oil in a clean pan over medium heat. Sauté fennel, onion, and garlic for 5 minutes until softened. Add tomatoes, stock, and chili (if using), then simmer partially covered for 10 minutes until the sauce thickens slightly.
  • Break the sausages into 2cm pieces with your fingers, then add them to the tomato mixture. Cook uncovered, stirring occasionally, for 2 minutes or until heated through. Finally, mix in two-thirds of the parsley and season generously with pepper.
  • Gently mix three-quarters of the tomato mixture with the pasta. Serve on plates, top with the rest of the sauce, and sprinkle with the remaining parsley. Enjoy immediately.

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