Penne With Sausages, Rocket, Fennel and Garlic |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The original recipe (from a Sainsbury’s magazine) specifies good quality pork sausages, but here at Blakey Towers we use vegetarian sausages; so feel free to use your favourite kind too. Ingredients:
400 g sausages |
2 tablespoons olive oil |
1 medium onion, peeled and finely sliced |
1 teaspoon fennel seed |
400 g dry penne pasta |
200 ml creme fraiche |
100 g wild rocket |
salt & freshly ground black pepper |
Directions:
1. Set a large pan of salted water over heat to bring to a boil.
2. Heat a frying pan, cut each sausage into 5 chunks and cook them over a medium high heat for approximately 10 minutes until cooked through.
3. Meanwhile, heat the oil in a frying pan and fry the onions for 5 minutes, add the garlic and fennel seeds and cook for another 5 minutes.
4. At the same time, cook the penne in the boiling water for 8 - 10 minutes or until tender.
5. Drain the pasta and return to the pan with the sausages, onion mixture, crème fraiche, rocket and seasoning; heat together for a couple of minutes before serving.
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