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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


  • 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
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At A Glance

  • Serves 4 people

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