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Ingredients

  • 6 good-quality sausages, skins removed
  • 1 tsp fennel seed
  • 250g pack mushroom, sliced
  • 150ml red wine (optional)
  • 660g jar tomato pasta sauce (we used Loyd Grossman’s tomato & chilli)
  • 300g penne
  • grated or shaved parmesan, to serve

Method

  • STEP 1

    Heat a large, wide frying pan, then crumble in the sausage meat and fennel seeds (there’s no need to add any oil). Fry for a few mins until golden and the fat is released, stirring well to break up the meat. Add the mushrooms and fry for a few mins until beginning to soften. Stir in the wine now, if using, bubble for 1 min, then add the tomato sauce and heat through until bubbling.

  • STEP 2

    Meanwhile, boil the penne. When ready, drain and tip into the sauce. Mix well until completely coated, then divide between four plates, finishing with a little parmesan.

RECIPE TIPS
TIP

Using the meat from good-quality sausages is an easy way to get lots of flavour into mince dishes without having to add extra herbs, spices and seasoning.

Goes well with

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A star rating of 4.7 out of 5.82 ratings
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