Rustic Penne with Spicy Sausage and Aromatic Vegetables
Takes 30 minutes | Serves 6 |
Indulge in a delightful penne pasta dish featuring succulent sausages and a medley of fresh vegetables. The pasta is tossed with aromatic fennel and oregano, spicy red chilies, and a rich tomato sauce, finished with a drizzle of balsamic and a sprinkle of Parmesan cheese for a comforting yet bold meal.
Ingredients
- 4 null spring onions
- 1 null carrot
- 1 null celery stick
- 1 null fresh red chillies
- 400 g higher-welfare sausages
- 1 heaped teaspoon fennel seeds
- 1 teaspoon dried oregano
- null null olive oil
- 500 g dried penne
- 4 cloves garlic cloves
- 4 tablespoons balsamic vinegar
- 400 g chopped tomatoes
- null null Greek basil
- null null Parmesan cheese
Steps
- Trim the spring onions, carrot and celery. Roughly chop all the vegetables, then blitz in the food processor with the chillies (stalks removed). Add the sausages, fennel seeds and oregano. Keep pulsing until well mixed, then spoon this mixture into a large frying pan on a high heat with a lug of olive oil, breaking it up and stirring as you go.
- Fill a large deep saucepan with boiling water. Season well then add the penne and cook according to packet instructions, with the lid askew.
- Crush 4 unpeeled cloves of garlic into the sausage mixture and stir in 4 tablespoons of balsamic vinegar and the tinned tomatoes. Add a little of the starchy cooking water from the pasta to loosen if needed.
- Drain the pasta, reserving about a wineglass worth of the cooking water. Tip the pasta into the pan of sauce and give it a gentle stir, adding enough of the cooking water to bring it to a silky consistency. Taste, correct the seasoning, then tip into a large serving bowl and take straight to the table with the Parmesan for grating over. Scatter over a few basil leaves.
Preparation
Nutritional Information
502 calories per serving