Orecchiette With Fennel Sausage - cooking recipe

Ingredients

1 tbsp olive oil
1 None medium onion, finely chopped
2 cloves garlic, minced
2 None long red chilies, finely chopped
8 None pork and fennel sausages, casings removed
1 (28 oz) can crushed tomatoes
1/3 cup chicken stock or water
18 oz orecchiette pasta
1/3 cup fresh parsley leaves
1/4 cup fresh mint leaves
1/4 cup parmesan cheese, shaved, to serve

Preparation

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.