Pork and Fennel Sausage Ragu Pasta

Nutrition per serve

Ingredients

• 1pcs capsicum
• 1pcs carrot
• 1bunch parsley
• 4pcs pork and fennel sausages
• 250g spaghetti
• 2g dried oregano
• 2g chilli flakes
• 200g tomato passata
• 250ml cream
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the spaghetti. Finely chop the capsicum. Quarter the carrot lengthwise and thinly slice. Coarsely chop the parsley leaves, discarding the stems. Using a small sharp knife, make a shallow cut along the length of each sausage, then peel off and discard the casings. Crumble the sausages into small chunks.
2. Step 2 — Start sauce
   Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the sausage, breaking up the lumps with a spoon, for 8 mins or until browned. Remove from the pan. Heat 2 tsp olive oil in the same pan. Cook the capsicum and carrot, stirring occasionally, for 4-5 mins until softened.
3. Step 3 — Cook spaghetti
   Meanwhile, add three-quarters of the spaghetti* to the pan of boiling water (if you're tempted to throw in all the spaghetti, just note the dish won't be as saucy). Cook, stirring occasionally, for 12 mins or until al dente. Reserve 80ml (⅓ cup) cooking water, then drain the spaghetti.
4. Step 4 — Add sausage
   Add 1 tsp dried oregano* and half the chilli flakes* (you can omit the chilli if preferred) to the vegetables and cook, stirring, for 1 min or until fragrant. Add the sausage and cook, stirring, for 1 min or until combined.
5. Step 5 — Finish sauce
   Stir in the tomato passata and half the cream* and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, for 2-3 mins until slightly reduced.
6. Step 6 — Get ready to serve
   Add the spaghetti to the sauce and stir to coat. Gradually add the reserved cooking water, stirring constantly, until the sauce coats the spaghetti and looks slightly glossy. Taste, then season with salt and pepper. Divide the spaghetti among bowls. Scatter with the parsley to serve.

Allergens

Sulphites, Gluten, Wheat, Milk