300g Gluten Free Penne Pasta
8 gluten free sausages, with casings removed
1.5 tsp fennel seeds
1 tbsp olive oil
3 garlic cloves, crushed
A handful of rocket
2x 200g tins chopped tomatoes
2 tbsp tomato puree
1 tsp granulated sugar
Plenty of black pepper
Salt to season
To remove the casings from the sausages, just use a sharp knife to cut the outside and then pull the skin/casing off. Break the sausage meat roughly into small pieces.
Cook the penne pasta in a large pot of salted boiling water for 10-12 minutes (follow the instructions) or so until al dente before draining.
While the pasta is cooking, on a medium heat, add the olive oil to a frying pan. Add the fennel seeds and garlic and stir for 30 seconds. Add the sausage meat and cook until golden brown.
Add the tinned tomatoes, tomato puree, sugar and plenty of black pepper and allow to simmer for 5 minutes.
Add salt to taste and the handful of rocket. Stir in and leave to simmer for 30 seconds.
To serve, add the penne pasta to a bowl/plate and top with more black pepper and parmesan.