Pasta, sauce, and sausages, what could be a better combination? The sausage meat adds great flavour to a simple dish
Ingredients:
- 6 good-quality sausage, 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
Instructions:
- 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.
Quick sausage Bolognese • Yield: 4 servings
Ingredients:
- 6 good-quality sausage, 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
Quick sausage Bolognese Nutrition Facts:
• Diet:
• Calories: 103.27
• Fat: 52.91
• Carbs: 96.57
• Protein: 79.91
• Cholesterol: 39.53
• Calcium: 30.19
• Sodium: 166.56* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
