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2 Packs Gluten Free Sausages
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2 Onions Chopped
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3 Cloves Garlic Minced/Grated
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2 Red Chillies fine chopped
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1 Medium Fennel Bulb grated (tough outer leaves discarded and fronds reserved for garnish)
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Splash Oil
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500 ml Tomato Passata
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Grated Parmesan
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Reserved Fennel Fronds
Spicy Gluten Free Sausage & Fennel Pasta
Pasta
This freezes really well so is great once to make in big batches for those days you need something to eat quickly. Also makes great lasagne
This freezes really well so is great once to make in big batches for those days you need something to eat quickly. Also makes great lasagne
Fry off gently the onions, chillies, herbs, garlic and grated fennel in a large flat bottomed saucepan until soft and translucent approx 5 minutes
Deskin the sausages using a sharp knife or scissors and split each one into about 9 pieces dropping them into the saucepan with the cooked onion mixture as you go.
Every couple of sausages just gently stir them around they should hold a small meatball shape but don’t worry too much. Keep going until all 12 sausages have been used.
Once all the sausage meat is in the pan gently cook, stirring occasionally for about 5 minutes just to get all the sausage meat cooked through.
Add in 500ml of Tomato Pasta stir and leave to simmer whilst you cook the pasta. By the time the pasta is cooked your sauce will be ready to serve.
Season with salt and pepper if needed (be careful often sausages are quite salty)
Serve sprinkled with parmesan cheese and the fennel fronds.
Spicy Gluten Free Sausage & Fennel Pasta
Pasta
This freezes really well so is great once to make in big batches for those days you need something to eat quickly. Also makes great lasagne
-
2 Packs Gluten Free Sausages
-
2 Onions Chopped
-
3 Cloves Garlic Minced/Grated
-
2 Red Chillies fine chopped
-
1 Medium Fennel Bulb grated (tough outer leaves discarded and fronds reserved for garnish)
-
Splash Oil
-
500 ml Tomato Passata
-
Grated Parmesan
-
Reserved Fennel Fronds
Fry off gently the onions, chillies, herbs, garlic and grated fennel in a large flat bottomed saucepan until soft and translucent approx 5 minutes
Deskin the sausages using a sharp knife or scissors and split each one into about 9 pieces dropping them into the saucepan with the cooked onion mixture as you go.
Every couple of sausages just gently stir them around they should hold a small meatball shape but don’t worry too much. Keep going until all 12 sausages have been used.
Once all the sausage meat is in the pan gently cook, stirring occasionally for about 5 minutes just to get all the sausage meat cooked through.
Add in 500ml of Tomato Pasta stir and leave to simmer whilst you cook the pasta. By the time the pasta is cooked your sauce will be ready to serve.
Season with salt and pepper if needed (be careful often sausages are quite salty)
Serve sprinkled with parmesan cheese and the fennel fronds.