Try this easy and tasty alternative to spag bol made with sausages, tomatoes, olives and quick-cook penne. It's a real winner.
Serves 4
Ready in 15 minutes
1. Heat a large frying pan over a medium-high heat. Skin 8 Cumberland sausages and, when the pan is hot, cook for 4-5 minutes, breaking up the meat with the spoon until mince-like and browned. Pour in 150ml red wine and boil for 2 minutes, until mostly evaporated. Add 400g can chopped tomatoes and simmer for a few minutes until reduced. Stir in a handful pitted black olives, roughly chopped. Heat through and season to taste.
2. Meanwhile, cook a 500g bag fresh penne pasta according to pack instructions. Drain and return to the pan. Add the sausage bolognese, toss together and divide between deep plates. Sprinkle with freshly grated Parmesan to serve, if you like.
© delicious. magazine
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