- 500g Vetta Penne
- 2 tablespoons olive oil
- 420g Italian-style sausages, casings split lengthways
- 1 brown onion, thinly sliced
- 2 garlic cloves, crushed
- 2 x 400g cans Ardmona Diced Tomatoes
- 1/2 teaspoon sugar
- 100g feta cheese, roughly crumbled
- 1/4 cup fresh basil leaves
- Extra virgin olive oil, to serve
| - Cook penne pasta in a large saucepan of boiling water, following packet directions. Drain. Set aside
- Meanwhile, heat 1 tablespoon oil a large frying pan over medium-high heat. Drop small pieces of the sausage meat into pan. Cook, stirring occasionally, for 4-5 minutes until golden. Use a slotted spoon, transfer to a plate lined with paper towel. Drain any excess fat from frying pan
- Add remaining 1 tablespoon oil to pan. Heat over medium heat. Add onion and garlic. Cook, stirring often, for 3-4 minutes until onions are softened
- Add diced tomatoes, sugar and 1/4 cup water. Bring to the boil. Reduce heat to medium-low. Add sausage pieces. Stir to combine. Season to taste. Simmer for 5 minutes
- Add penne to tomato mixture. Sprinkle with feta and basil. Drizzle with extra virgin olive oil and serve
- Serve with Mount Franklin Water
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