6 sausages, good-quality, skins removed
1 tsp fennel seed
250 g mushroom, packed, sliced
150 ml red wine, optional
660 g tomato sauce, pasta sauce, jarred
300 g penne
parmesan, grated or shaved, for serving
Heat a large, wide frying pan, then crumble in the sausage meat and fennel seeds. Fry for a few minutes until golden and the fat is released, stirring well to break up the meat.
Add the mushrooms and fry for a few minutes until beginning to soften. Stir in the wine now, if using, bubble for 1 minute, then add the tomato sauce and heat through until bubbling.
Meanwhile, boil the penne. When ready, drain and tip into the sauce. Mix well until completely coated, then divide between 4 plates, finishing with a little parmesan.
Serve and enjoy.
Sugar: 10g
:
Calcium: 60mg
Calories: 753kcal
Carbohydrates: 68g
Cholesterol: 92mg
Fat: 36g
Fiber: 6g
Iron: 5mg
Monounsaturated Fat: 15g
Polyunsaturated Fat: 5g
Potassium: 1284mg
Protein: 33g
Saturated Fat: 12g
Sodium: 1685mg
Trans Fat: 1g
Vitamin A: 812IU
Vitamin C: 14mg
