Rich tomato, red wine and sausage penne

donna hay - - Cuisine Italian -

2 ta­ble­spoons ex­tra vir­gin olive oil

¼ cup rose­mary leaves

6 Ital­ian pork and fen­nel sausages 1 onion, finely chopped

4 cloves gar­lic, sliced sea salt and cracked black pep­per

¾ cup (180ml) red wine

¼ tea­spoon dried chilli flakes 2 ta­ble­spoons tomato paste

3 cups (840g) tomato puree (pas­sata) 1½ cups (375ml) chicken stock 2 ta­ble­spoons brown (light brown) sugar 400g dried penne finely grated parme­san, to serve

Heat half the oil in a large non-stick fry­ing pan over high heat. Add the rose­mary and cook for 30 sec­onds or un­til crisp. Re­move with a slot­ted spoon and set aside. Add the sausages and cook for 6–8 min­utes or un­til golden brown. Re­move and set aside. Add the onion, gar­lic, salt, pep­per and re­main­ing oil, and cook for 4–5 min­utes or un­til golden brown and soft­ened. Add the wine and cook for 2 min­utes or un­til re­duced. Add the chilli, tomato paste, tomato puree, stock and sugar, and bring to the boil. Re­duce heat to medium and cook for 12–15 min­utes or un­til re­duced and thick­ened.

Cook the pasta in a large saucepan of salted boil­ing wa­ter for 8 min­utes or un­til al dente. Drain well.

While the pasta is cook­ing, re­turn the sausages to the pan and cook for 2 min­utes or un­til warmed through. Slice and set aside.

Add the pasta to the pan and toss to com­bine. Di­vide between bowls. Top with the sausages, rose­mary and parme­san to serve. SERVES 4–6.

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