- 6 good-quality sausages, skins removed
- 1 tsp fennel seed
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 250g pack mushroom, sliced
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 150ml red wine (optional)
- 660g jar tomato pasta sauce (we used Loyd Grossman’s tomato & chilli)
- 300g penne
- grated or shaved parmesan, to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.
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.
TipUsing 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.