Sausages are so much more versatile than we give them credit for. In the majority of British households, you immediately think about sausage rolls, bangers & mash or toad in the hole. But they are a fantastic addition to a pasta dish. Pork sausages can really take strong flavours, so this pasta recipe with chilli flakes and fennel seeds is perfect if you’re staring at a pack of sausages in the fridge and are tired of the same old recipes.

Plus, this is so quick and easy to make. I’ve started making variations on this; a chicken sausage and mushroom version is delicious. As is a chorizo version. You could make this work with any type of sausage.

Serves 2 – Recipe from Olive Magazine

olive oil 1 tbsp
pork sausages 4, skinned
garlic 1 clove, sliced
fennel seeds 1 tsp
hot-smoked paprika ½ tsp
dried chilli flakes a pinch
chopped or plum tomatoes 400g tin
tomato purée 1 tbsp
light chicken stock 450ml
rigatoni pasta 175g
soft cheese 2 tbsp
parmesan 2 tbsp, finely grated, plus extra to serve
basil a bunch, torn

Heat the oil in a non-stick pan then pinch in nuggets of the sausage and fry until browned all over, breaking up the sausage into smaller nuggets as you fry.

Add the garlic, fennel seeds, smoked paprika and chilli flakes, and cook for 2 minutes. Tip in the tomatoes, tomato purée and stock, and bring to a simmer.

Stir in the pasta, put on a lid and cook on a gentle simmer for 12-15 minutes, stirring now and again. When the pasta is almost cooked, stir in the cheeses and basil, and leave to sit off the heat for 2 minutes. Serve in warm bowls with extra parmesan, if you like.