Method
- Take a large non-stick pan and heat the olive oil. Finely dice the onion, crush the garlic and add them both to the pan.
- Cook the onion until soft, then add the fennel sausage chunks and fry for 10 minutes.
- Add the passata and red wine to the sausages and onion, and cook until the liquid has reduced and the alcohol has cooked off.
- Whilst the sausages and passata are cooking, add the pasta to a pan of boiling salted water and cook until soft or at your preferred texture.
- Drain the pasta and divide into two bowls, top with the sausages and sauce, and serve with a generous twist of black pepper.
From perfectly al dente pasta to sizzling sausages, our range cookers are perfect for each of your cooking needs.
