Quick Sausage Bolognese
This hearty sausage and mushroom penne is a comforting and flavorful dish that's perfect for a cozy night in. The rich tomato sauce infused with fennel seeds complements the savory sausage and earthy mushrooms, creating a deliciously satisfying meal. Serve it topped with a sprinkle of grated or shaved parmesan for a touch of indulgence.
— Constant Cookbook
Ingredients
- 6 good-quality sausages , skins removed
- 1 tsp fennel seeds
- 250g pack mushrooms , sliced
- 150ml red wine (optional)
- 660g jar tomato pasta sauce (we used Loyd Grossman's tomato & chilli)
- 300g penne
- grated or shaved parmesan , to serve
Instructions
- Heat a large, wide frying pan, then crumble in the sausage meat and fennel seeds (there’s no need to add any oil). Fry for a few mins until golden and the fat is released, stirring well to break up the meat. Add the mushrooms and fry for a few mins until beginning to soften. Stir in the wine now, if using, bubble for 1 min, then add the tomato sauce and heat through until bubbling.
- Meanwhile, boil the penne. When ready, drain and tip into the sauce. Mix well until completely coated, then divide between four plates, finishing with a little parmesan.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 657 calories
- Fat Content: 30 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 75 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 27 grams protein
- Sodium Content: 2.98 milligram of sodium
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