Look out for Italian sausages flavoured with fennel and chilli in order to make this speedy midweek family supper. Alternatively, you can use good quality pork sausages and just add the seasonings. The sauce pairs harmoniously with any chunky pasta shape such as rigatoni, penne or fusilli.
Serves 4
Ingredients
1 tbs olive oil
450g hot Italian sausage, skins removed
1 medium onion, finely chopped
200g mushrooms, sliced
200ml passata
2 tbs sundried tomato paste
2 tbs fresh oregano chopped or 1 tsp dried
Sea salt and freshly ground black pepper
120ml double cream (optional, or use a little less)
400g dried fusilli, rigatoni or any chunky pasta shape
125g mozzarella grated or chopped
To serve
Parmesan cheese
Method
Heat the oil in a large frying pan, add the sausage and fry until well browned, breaking up any lumps.
Add the onion and cook until softened about 10 minutes. Add the mushrooms and cook for 2 more minutes. Stir in the passata, sundried tomato paste, oregano and seasoning and cook until reduced a little and thickened. Then add the double cream, turn the heat down and simmer on very low for another 5 minutes.
Bring a large pan os salted water to the boil and cook the pasta according to the instructions on the packet - usually around 10 minutes. Drain.
Pour the sauce over the pasta and toss together. Sprinkle over the mozzarella and hand around some Parmesan.