Pork and fennel sausage pasta
Tasty pork and fennel sausages make a fabulous base for this pasta topping. You can stir through a small tub of ricotta to add creaminess if you like.
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Ingredients
- 8 thick pork and fennel sausages (850g)
- 1 tablespoon olive oil
- 1 brown onion, chopped finely
- 2 cloves garlic, crushed
- 2 long red chillies, chopped finely
- 810 grams can tomatoes
- 1/3 cup (80ml) chicken stock or water
- 500 grams orecchiette pasta (or penne)
- 1/2 cup loosely packed fresh parsley leaves
- 1/2 cup loosely packed fresh mint leaves
- 1/3 cup (25g) parmesan cheese flakes
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