Calling all carnivores! This penne con salsiccia (Italian sausage) is incredibly warming, rich and so full flavoured, perfect for a cooler autumn evening. You can absolutely make it with shop bought Italian sausages, but I like to make my own with fresh minced pork to avoid any preservatives and, bursting with fennel seeds and chilli, it’s so much tastier than shop bought as well! Watch this space – my recipe for homemade sausage meat is coming soon!
• 300g Italian sausage meat
• 1 sweet red pepper, sliced
• 2 400g tins chopped tomatoes
• 1 red onion
• 2 large cloves garlic
• 1tbsp olive oil
• chopped fresh flat leaf parsley to serve
Add the sausage meat and half of the olive oil to a large pan and cook over medium-high heat until browned. Remove with a slotted spoon and set aside. Add the rest of the oil and the red onions. Cook over medium heat until the start to become translucent. Add the garlic and cook for a further minute before tipping in the tomatoes and the sliced red pepper and seasoning with salt and pepper to taste. Give it all a good stir and add a splash of water if necessary. Bring to a boil then reduce heat and simmer for at least thirty minutes but preferably up to an hour.
In the meantime, cook around 75-100g per person penne in accordance with the instructions on the packet. Once cooked, tip the penne into the pan with the sauce and stir to combine. Ladle into pasta bowls and sprinkle each with a generous helping of freshly chopped parsley and serve with grated Parmesan. Enjoy!