Since receiving this recipe from our friend, Georgie Hoff, this has become almost (but not quite) a weekly indulgence in our house. It is a terrific way to feed a few people with just a few sausages – a real loaves and fishes dinner!
- 1 tbsp olive oil
- 2 red onions, chopped
- 4 Rosemary sprigs, chopped
- 1 bay leaf
- 1 tsp fennel seeds
- 1/2 tsp crushed chilli flakes
- 4 thick pork sausages, skins removed and crumbled
- 2 cloves garlic, crushed
- 400 g canned tomatoes
- 500 g pack penne or rigatoni
- 150 ml double cream
- 125 g grated parmessan
Heat oil, fry onion for 5 minutes. Add rosemary, bay leaf, fennel seeds, chilli flakes, crumbled sausages and garlic. Fry briskly, stirring thoroughly to break up sausage.
Turn heat down to low. Cook for 15 minutes. Stir in tomatoes and simmer slowly.
Stir in half parmessan and double cream – heat through.