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Sausage & fennel pasta
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Total Time:
30 minutes
Delicious sausage and fennel pasta with a hint of chili - a comforting family favorite inspired by Jools Oliver's pregnancy cravings.
Ingredients:
  • 4 spring onions
  • 1 carrot
  • 1 stick of celery
  • 1–2 fresh red chillies
  • 6 higher-welfare sausages (approx. 400g)
  • 1 heaped teaspoon fennel seeds
  • 1 teaspoon dried oregano
  • olive oil
  • 500 g dried penne
  • 4 cloves of garlic
  • 4 tablespoons balsamic vinegar
  • 1 x 400 g tin of chopped tomatoes
  • a few sprigs of Greek basil or regular basil
  • Parmesan cheese for grating
Instructions:
  • Prepare and roughly chop the spring onions, carrot, celery, and chillies. Blend them in a food processor. Add sausages, fennel seeds, and oregano. Cook the mixture in a pan with olive oil. Meanwhile, cook the penne in boiling water. Mix crushed garlic, balsamic vinegar, and tinned tomatoes into the pan. Add some starchy pasta water to loosen. Stir cooked pasta into the sauce. Adjust seasoning and consistency with reserved cooking water. Serve with grated Parmesan and fresh basil leaves.

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