Spicy Sausage Bolognese Recipes
Spicy Sausage Bolognese
Created in partnership with Delicious magazine
Cooking Time: Up to 15 mins
Serves: 4 
Ingredients
400g Sacla' Penne Giganti Pasta
8 sausages (450g)(meat squeezed out of the sausage skins)
300g jar Dallaglio by Sacla’ Diavola Sauce
Pinch of fennel seeds
75ml red wine
1/2 tbsp olive oil
salt & black pepper
grated Parmesan for serving
Instructions
Cook your Sacla' Penne Giganti Pasta according to the packet instructions, until al dente.
Meanwhile, snip the skins of the sausages and squeeze out the meat so you’re left with just the mince from inside. In a pan, brown the sausage meat in the olive oil for a couple of minutes and then stir in the fennel seeds and the wine and allow to simmer for 2 - 3 minutes. Pour in the jar of Diavola sauce and continue to simmer for a further 3 minutes. Season to taste.
When the pasta is cooked, drain the pasta and return it to the pan. Stir in the hot sausage sauce, toss well and sprinkle with the grated Parmesan to finish. Serve immediately.
Buonissimo!
