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Categories:
olive oil onion garlic red chilies pork tomatoes chicken Pasta parsley fresh mint Parmesan Cheese Shaved
Viewed: 25 - Published at: 7 years agoIngredients
- 1 tablespoon olive oil
- 1 onion medium, finely chopped
- 2 cloves garlic minced
- 2 red chilies long, finely chopped
- 8 pork and fennel sausages, casings removed
- 28 ounces crushed tomatoes
- 1/3 cup chicken stock or water
- 18 ounces orecchiette pasta
- 1/3 cup fresh parsley leaves
- 1/4 cup fresh mint leaves
- 1/4 cup Parmesan cheese shaved, to serve
Method
- Heat oil in a large frying pan, add onion, garlic and chilies and cook, stirring, until onion is soft. Add sausage and cook, stirring, until browned. Add crushed tomatoes and stock and bring to a boil. Reduce heat and simmer, uncovered, for about 10 mins, or until thickened.
- Meanwhile, cook pasta in boiling, salted water until al dente. Drain. Toss with tomato mixture and herbs. Season. Serve topped with parmesan cheese.
