Ingredients
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
Preparation
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.
