Prep: 5 mins
Cook: 15 mins
Pasta, sauce, and sausages, what could be a better combination? The sausage meat adds great flavour to a simple dish
- 6 good-quality sausages , skins removed
- 1 tsp fennel seed
- 250g pack mushroom, sliced
- 150ml red wine (optional)
- 660g jar tomato pasta sauce (we used Loyd Grossman’s tomato & chilli)
- 300g penne
- grated or shaved parmesan, to serve
Heat a large, wide frying pan, then crumble in the sausage meat and fennel seeds (there’s no need to add any oil). Fry for a few mins until golden and the fat is released, stirring well to break up the meat. Add the mushrooms and fry for a few mins until beginning to soften. Stir in the wine now, if using, bubble for 1 min, then add the tomato sauce and heat through until bubbling.
Meanwhile, boil the penne. When ready, drain and tip into the sauce. Mix well until completely coated, then divide between four plates, finishing with a little parmesan.
Using the meat from good-quality sausages is an easy way to get lots of flavour into mince dishes without having to add extra herbs, spices and seasoning.