INGREDIENTS 3 (400g) pork and fennel or italian sausages 1 tablespoon extra-virgin olive oil 1 large (200g) brown onion، chopped finely 2 cloves garlic، chopped finely 2 x 400g cans chopped tomatoes 14 cup (60ml) chicken stock 2 tablespoon fresh flat-leaf parsley، finely chopped 400g rigatoni، penne or other short pasta Parmesan cheese، finely grated، to serve
METHOD Step 1 Using a small sharp knife، make a long shallow cut along the length of each sausage، then peel off and discard casings. Crumble sausages into pieces، according to Taste.com. Step 2 Heat the oil in a large frying pan over a high heat. Add sausage pieces and cook، stirring، until browned all over and just cooked through. Remove from pan. Step 3 Add onion to same pan and cook، stirring، until softened. Add garlic and cook، stirring، a further minute or until fragrant. Add tomato and stock and simmer، stirring occasionally، for 10 minutes or until thickened. Season with salt. Return sausage to pan along with parsley and stir until warmed through. Step 4 Meanwhile، cook pasta in salted، rapidly boiling water until al dente. Drain، reserving 12 cup (125ml) pasta cooking water. Step 5 Add pasta to sausage mixture، tossing to combine. Add a little of the cooking water، if necessary، to help the pasta and sauce amalgamate. Sprinkle with parmesan and serve.