- 400g ribbon pasta
- 20ml olive oil
- 1 onion, finely chopped
- 500g pork and fennel sausages
- 125ml white wine
- 400g can ARDMONA Crushed Tomatoes
- Salt flakes and freshly ground black pepper, to taste
- Basil leaves, to serve
| - Bring a large saucepan of water to the boil. Add pasta and cook for 10-12 minutes until tender. Drain
- Meanwhile, heat oil in a large frying pan over medium heat. Add onion and cook for 2-3 minutes until softened
- Squeeze sausages to remove meat from the casings and add to the pan. Chop sausage meat with a spatula whilst cooking. Cook for 3-4 minutes or until meat has browned
- Pour in wine, allowing liquid to reduce slightly. Add tomatoes and simmer for 3-4 minutes. Season to taste. Toss pasta through sauce and garnish with basil
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