Pasta, sauce, and sausages, what could be a better combination? The sausage meat adds great flavour to a simple dish
Prep:5 mins
Serves 4
6 good-quality sausages, skins removed1 tsp fennel seed250g pack mushroom, sliced150ml red wine (optional)660g jar tomato pasta sauce (we used Loyd Grossman’s tomato & chilli)300g pennegrated or shaved parmesan, to serve
STEP 1Heat 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.STEP 2Meanwhile, 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.
