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Ingredients

  • 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

  • Pinch sugar

  • Salt and milled pepper

  • Handful chopped parsley

  • Splash cream, optional

  • 1 packet (500g) penne pasta, cooked

Method

  1. Heat oil and fry onion for a minute or two.

  2. Add garlic, fennel and chilli and stir-fry for a few seconds.

  3. Crumble sausage meat into pan, stir-frying as you go. This will take about 10-12 minutes.

  4. Add chopped tomatoes, tomato pesto, chicken stock, sugar and seasoning and simmer gently for about 10 minutes.

  5. Just before serving, add parsley and a swirl of cream, then toss through hot pasta.

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