1tspchilli flakes (or whatever desired heat you like)
2 x 400gchopped tomatoes
splash of red wine(optional)
grated Parmesan for serving
chopped parsley for serving
300gPappardelle or Rigatoni pasta(I like getting the fresh pasta but when in a rush, the dried pasta is just as good)
Heat a few tablespoons of olive oil in a frying pan pan and sweat off your onions and garlic.
Cut the skin of the sausages and pinch small pieces of sausage into the pan and cook until browned. Stir in a pinch of salt.
Add chilli and fennel and cook for around 1 minute.
Pour in the tomatoes and a splash of wine and simmer for 20 minutes.
During this time, cook the pasta as directed on the packet. (Don't forget to add a couple of tablespoons of the pasta 'juice' into the pan with the meat etc simmering - adds a bit of flavour and sauce-y-ness)
When the pasta is done, strain and add it to the pan with the ragu. Stir in so the sauce gets all over the pasta.