You will need

(Serves 4)

3 Italian pork sausagees

1 punnet cherry tomatoes

2 cups penne pasta

3 sprigs sage

2 cloves garlic

1/4 cup parmesan cheese

1 tsp chilli flakes (optional)

1 tsp fennel seeds (optional)


1. Finely dice the garlic. Cut the cherry tomatoes in half. Slice the sage leaves. Heat a large frying pan to a medium high heat and in a drizzle of olive oil. Add in the garlic, chilli flakes (if using) and the fennel seeds (if using). Cook for 2 minutes. 

2. Remove the pork sausage meat from skin. You can do this by squeezing it out. Add the pork to the frypan and cook until browned. Add in the cherry tomatoes and turn the heat down to low. Cook for 10-15 minutes or until the sauce has thickened. Add in the sage leaves and season with salt and pepper. 

3. Bring a large pot of water to the boil. Once boiled, add in the pasta and cook for 10-12 minutes.

4. Add in 1/4 cup of the pasta water to the sauce and cook for a futher 2 minutes. TIP: The starchiness from the pasta water will help to thicken up the sauce. Divide the pasta between bowls and top with the pork mixutre. Sprinkle parmesan over the top.