Glug of oil
1 large onion, finely chopped
2 cloves garlic, crushed
1 Tbsp (15ml) fennel seeds
1 tsp (5ml) chilli flakes
400g Cumberland, pork or chicken sausages, casings removed
1 can (400g) chopped tomatoes
2 Tbsp (30ml) tomato pesto
¼-⅓ cup (60-80 ml) chicken stock
Salt and milled pepper
Handful chopped parsley
Splash cream, optional
1 packet (500g) penne pasta, cooked
Heat oil and fry onion for a minute or two.
Add garlic, fennel and chilli and stir-fry for a few seconds.
Crumble sausage meat into pan, stir-frying as you go. This will take about 10-12 minutes.
Add chopped tomatoes, tomato pesto, chicken stock, sugar and seasoning and simmer gently for about 10 minutes.
Just before serving, add parsley and a swirl of cream, then toss through hot pasta.