PORK AND FENNEL PENNE
INGREDIENTS (SERVES 4)
2 cooked fennel and pork sausages, sliced
1 green chilli, roughly chopped
1 red capsicum, de-seeded
1 yellow capsicum, de-seeded
1 red onion, roughly chopped
2 carrots, roughly chopped
1 tbs fennel seeds
Hillfarm canola oil
2 Ardmona onion and garlic tomato sauce tins
salt to season
Pour the pasta into a boiling pot of water and cook four about 12 minutes.
While the pasta is cooking, add the chilli, capsicums, onion and carrots into a blender and blend until well combined.
Next add the fennel seeds and a drizzle of oil to a pan on medium heat. Once there is an aroma from the fennel seeds add the blended vegetables to the pan. Cook for a few minutes and then add the sausages, tomato sauce and a couple of pinches of salt.
Strain the pasta and transfer to the sauce and cook for a further 2 minutes.