This easy-to-make recipe serves four and will easily become a weekly staple in your kitchen! Ingredients: • 2 tablespoons of extra-virgin olive oil • 6 Italian pork or chicken or vegetarian sausages (about 400g, skin removed, broken into large pieces) • 2 garlic cloves (finely chopped) • 2 small red chillies (finely chopped) • 2 baby fennel bulbs (chopped) • 1/2 cup or 125ml of dry white wine (Note: For a halal substitute, increase the chicken stock below to ¾ cup.) • 400g of chopped tomatoes (canned or fresh) • 1/2 cup or 125ml of chicken stock • 2 teaspoons of oregano leaves (finely chopped) • 2 teaspoons of caster sugar • 400g of rigatoni or another type of short pasta • Grated pecorino or parmesan (to serve) • Shredded flat-leaf parsley (to serve) Steps: 1. Heat the extra-virgin olive oil in a frying pan over medium heat. Add the meat and stir until browned. Add the garlic, red chilli, and fennel. Continue cooking for 3 to 4 minutes and stir until fragrant. 2. Increase the heat to medium-high, then add the wine, tomatoes, chicken stock, oregano, and sugar while stirring. Bring to a boil, then reduce to a simmer and cook for 15 minutes or until slightly thickened. Season, if desired. 3. Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the packet’s instructions or until al dente. Drain the pasta well and return it to the pan with the sauce and toss all of it together until they are well combined. 4. Divide the pasta among serving bowls, then serve with pecorino/parmesan and shredded parsley.
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