No-Fuss Pork and Fennel Sausage Pasta

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs zucchini
• 2clov garlic
• 200g penne pasta
• 4pcs pork and fennel sausages
• 10g Tuscan seasoning
• 50g tomato paste
• 400g diced tomatoes
• 10ml olive oil
• 5ml sugar
• 180ml (¾ cup) boiling water

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the pasta. Thinly slice the onion. Halve the zucchini lengthwise, then thinly slice. Crush or finely chop 2 garlic cloves.
2. Step 2 — Cook pasta and sausages
   Cook the pasta in the pan of boiling water for 10 mins or until al dente. Drain. Meanwhile, heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the sausages, turning regularly, for 8 mins or until browned and cooked through. Remove from the pan.
3. Step 3 — Soften veggies
   Return the pan to medium heat. Cook the onion, stirring, for 3 mins or until softened. Add the zucchini and cook, stirring, for 1-2 mins until golden. Add the garlic, half the Tuscan seasoning* and tomato paste and cook, stirring, for 30 secs.
4. Step 4 — Simmer sauce
   Add half the tomatoes*, 1 tsp sugar and 180ml (¾ cup) boiling water to the onion mixture, stir to combine and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 5 mins or until slightly thickened.
5. Step 5 — Serve up
   Thinly slice the sausages on an angle. Add the sausage to the sauce and cook for a further 2 mins or until warmed through. Remove the pan from the heat. Add the pasta to the sauce and toss to coat. Taste, then season with salt and pepper. Divide the sausage pasta among bowls and enjoy!
6. Step 6 — Make it cheesy
   If you have any cheese in your fridge, grate some and scatter over the sausage pasta before serving.

Allergens

Gluten, Wheat, Sulfit