Ingredients
- 800g fresh Italian-style pork and fennel sausages – the best available
- 2tbsp olive oil
- 3 cloves garlic – peeled and crushed
- Fresh red chilli to taste – seeded and chopped
- 4tbsp tomato paste
- 200ml dry white wine
- 1 400g tin chopped Italian tomatoes
- 2tbsp capers – rinsed and dried
- 30 or so good black olives – bought whole then pitted and chopped
- 500g penne pasta
- 1 cup chopped flat-leaf parsley
- 200g freshly grated Parmesan
Directions
- Peel the skins from the sausages.
- Heat the oil in a large frying pan and add the sausage meat, breaking it up with a wooden spoon. Add the garlic, chilli and tomato paste, stir and cook for a minute or two.
- Add the white wine then drain the chopped tomatoes and add them to the pan. Stir in the olives and capers and leave to simmer for about 15 minutes.
- Meanwhile cook the pasta and when cooked add about a quarter of a cup of the water to the sauce. Drain the pasta and return it to its pan. Check the seasoning of the sauce then pour it over the pasta. Gently stir in half of the parsley.
Serve on hot plates and sprinkled with the Parmesan and remaining parsley.
