Recipe Instructions:
Ingredients
Red onion
1 medium, thinly sliced
Extra lean chicken sausage(s)
250 g
Grated parmesan cheese
¼ cup(s), (20g)
Cherry tomatoes
250 g, quartered
Dry pasta
200 g, fusilli variety
Fennel seeds
2 tsp
Garlic
2 clove(s), finely chopped
Dried chilli flakes
1 tsp
Chicken stock cube
1 individual, to make 350ml of stock
Oil spray
1 x 3 second spray(s)
Instructions
Heat a non-stick frying pan over medium heat. Toast fennel seeds for 1-2 minutes or until fragrant. Remove from pan and finely grind in a spice grinder or using a pestle and mortar. Set aside.
Lightly spray same pan with oil. Cook onion, stirring occasionally, for 6-8 minutes or until softened. Add garlic and cook for a further 1 minute.
Squeeze sausage meat out of casings and into pan and break up with a wooden spoon. Add ground fennel and chilli, and cook for 8 minutes or until meat is golden. Pour in stock and simmer for 20 minutes or until sauce is thick. Remove from heat and stir through parmesan and tomatoes.
Meanwhile, cook pasta in a saucepan of boiling salted water, following packet instructions, or until tender.
Drain pasta well and add to sausage mixture. Stir to combine and season with salt and pepper. Serve.
