Sausage and fennel pasta sauce
A yummy alternative to the basic tomato sauce, so delicious and quick.
Nutrition (per serving)
Ingredients
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Olive oil1 tablespoon
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Frozen diced onion1 cup (115 g)
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Frozen chopped garlic1 tsp
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Passata2 cartons
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Vegetable stock (120ml hot water and half a stock cube)0.5 cups
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Tomato puree1 tablespoon
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Sugar1 tsp
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Sausages4
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Salt and pepper1 pinch
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Dried fennel seeds (optional)1 tsp
Method
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Heat the oil in a saucepan and add the onions, garlic and optional fennel seeds. Fry until softened.
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Add the passata, stock, tomato puree, sugar and leave to cook for around 15 minutes.
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Meanwhile, cut your sausages into smallish pieces and fry in a frying pan with a teaspoon of oil on a medium heat until cooked through. This should take about 8-10 minutes depending on size of the pieces of sausage.
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Once the sauce and sausages have cooked, add the sausages to the tomato and fennel sauce, season with salt and pepper and leave to cool.
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Ready to Serve
This sauce is now ready to top your favourite pasta.
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Ready for the Freezer
Once the sauce has cooled, pour into a labelled reusable freezer bag and freeze.
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Ready to Eat
Defrost and put into a saucepan. Heat through until piping hot and serve on spaghetti.
