2 tbspolive oil500 gmpork and fennel sausages, skins removed1Spanish onion, finely chopped2cloves of garlic, finely chopped1-2small red chillies, thinly sliced50 gm(2 tbsp) tomato paste125 ml(½ cup) dry red wine320 gmpenne50 gmrocket leaves To serve:finely grated pecorino
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.
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.