Fennel and sausage ball penne

Name: Fennel and sausage ball penne
Yield: 4
Ingredients: 1 Tbsp Olive oil; 6 Italian-style sausages (Main); 1 tsp Fennel seeds (Main); 1 tsp Oregano; 1 tsp Rosemary; 5 stalks Basil, leaves detached (Main); 1 Onion, peeled and diced; 1 Carrot, peeled and diced; 3 Garlic cloves, crushed; 2 Tbsp Balsamic vinegar; 1 can Diced tomato, 400g (Main); 2 cups Penne pasta (Main); 1 handful Grated parmesan cheese, to garnish, and reserved basil leaves

for 4 people

Jan Bilton

Food writer and cookbook author.

VIEW PROFILE

Ingredients

1 Tbsp	Olive oil
6	Italian-style sausages (Main)
1 tsp	Fennel seeds (Main)
1 tsp	Oregano
1 tsp	Rosemary
5 stalks	Basil, leaves detached (Main)
1	Onion, peeled and diced
1	Carrot, peeled and diced
3	Garlic cloves, crushed
2 Tbsp	Balsamic vinegar
1 can	Diced tomato, 400g (Main)
2 cups	Penne pasta (Main)
1 handful	Grated parmesan cheese, to garnish, and reserved basil leaves

Directions

Heat the oil on medium in a non-stick frying pan. Squeeze the sausage meat from the casings to form 4 rough balls from each. Sauté, stirring, until lightly coloured on most sides.
Add the fennel, oregano, rosemary and chopped basil stalks. Stir well then add the diced vegetables, garlic and balsamic. Allow to bubble for 30 seconds then add the tomatoes, half a can of water and half of the basil leaves. Cover and simmer for 20 minutes.
Meanwhile, boil the penne in a large saucepan of boiling water until al dente. Drain well then add to the sausage mixture. Garnish with reserved leaves and top with parmesan.