Ingredients
8 thin sausages, skins removed
1 carrot, finely diced
1 celery, finely diced
- 1 onion, finely diced
¼ tsp salt
1 garlic clove, minced
1 tsp fennel seeds
A sprig of rosemary
Red wine
400g blended san marzano tomatoes
1 tbsp lemon juice
1 tbsp sugar
300g Penne Rigate Yorkshire Pasta
Parmesan
Step by Step Instructions
Step 1
Over a medium heat, in a splash of oil, fry the skinless sausages whilst breaking them apart into small pieces with your wooden spoon. Fry until cooked, golden and crisp on the edges.
Step 2
Remove the sausage and set aside, leaving the oils in the pan. Still on a medium heat, add the carrot, celery, onion, salt, and garlic and fry for 2-3 minutes.
Step 3
Add the sausage back into the pan along with the fennel, wine, tomato and rosemary. Stir to combine.
Step 4
Add the sugar and lemon into your sauce and leave to simmer on a low heat.
Step 5
Cook your Yorkshire Pasta to pack instructions in a pan of seasoned water.
Step 6
Into your sauce, add your pasta and ½ cup of pasta water, stirring to combine.
Step 7
Serve with a sprinkling of parmesan and enjoy.
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