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Sausage and rocket penne

You'll need

  • 2 tbsp
  • olive oil
  • 500 gm
  • pork and fennel sausages, skins removed
  • 1
  • Spanish onion, finely chopped
  • 2
  • cloves of garlic, finely chopped
  • 1-2
  • small red chillies, thinly sliced
  • 50 gm
  • (2 tbsp) tomato paste
  • 125 ml
  • (½ cup) dry red wine
  • 320 gm
  • penne
  • 50 gm
  • rocket leaves
  • To serve:
  • finely grated pecorino

Method

  • 01
  • Heat olive oil in a large frying pan, add sausage and cook over high heat, breaking up the sausage with the back of a spoon, until brown (3 minutes). Add onion, garlic and chilli and cook, stirring frequently, until onion is soft (3-5 minutes). Add tomato paste, stir to combine, then add wine and cook until evaporated (3-4 minutes). Season to taste with sea salt and freshly ground black pepper.
  • 02
  • Meanwhile, cook penne in boiling salted water until al dente, drain, add to sausage mixture with rocket, season to taste, and toss to combine. Serve scattered with pecorino.

At A Glance

  • Serves 4 people
  • 10 min preparation
  • 12 min cooking
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At A Glance

  • Serves 4 people
  • 10 min preparation
  • 12 min cooking

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