Penne with tomato, Italian sausage & fennel

• 500g dried penne pasta
• 6 thin Italian sausages
• 60ml (1/4 cup) water
• 1 tablespoon olive oil
• 1 (about 350g) fennel bulb, tough outer layers removed, halved lengthways, thinly sliced lengthways
• 1 red onion, halved, thinly sliced
• 1 garlic clove, crushed
• 1 800g can diced tomatoes
• 60ml (1/4 cup) Campbell's Real Stock Chicken
• 1/4 teaspoon ground chilli (optional)
• 1/2 cup chopped fresh continental parsley
• Freshly ground black pepper

Energy 3101kJ	Fat saturated 8.00g
Fat Total 24.00g	Carbohydrate sugars 9.00g
Carbohydrate Total 99.00g	Dietary Fibre 10.00g
Protein 27.00g	Cholesterol 57.00mg
Sodium 863.05mg

All nutrition values are per serve.

1. Step 1

   Cook the penne in a large saucepan of salted boiling water, following packet directions, until al dente. Drain, return to pan and cover.

2. Step 2

   Meanwhile, place the sausages and water in a medium saucepan. Bring to a simmer over medium heat. Simmer, uncovered, turning occasionally, for 6 minutes or until the water evaporates and the sausages are cooked through and lightly browned. Transfer to a plate and set aside to cool. Wash the pan and wipe dry.

3. Step 3

   Heat the oil in the clean pan over medium heat. Add fennel, onion and garlic, and cook, uncovered, stirring occasionally, for 5 minutes or until the onion and fennel are soft. Stir in the tomatoes, stock and chilli (if using). Cook, partially covered, over medium-low heat, stirring occasionally, for 10 minutes or until the sauce thickens slightly.

4. Step 4

   Use your fingers to break the sausages roughly into 2cm pieces. Add to the tomato mixture and cook, uncovered, stirring occasionally, for 2 minutes or until heated through. Stir in two-thirds of the parsley and season well with pepper.

5. Step 5

   Add three-quarters of the tomato mixture to the pasta and toss gently to combine. Spoon onto serving plates, top with the remaining sauce and sprinkle with the remaining parsley. Serve immediately.