Method

1- Add Penne into a pot of well-seasoned boiling water, cook until al dente.

2- Remove skin from sausages and tear meat into small pieces into a pan with Cobram Estate Light Extra Virgin Olive Oil. Once the pan is nice and hot, add onion and fennel bulb and stir through. After 1-2 minutes garlic and fennel seeds. Once onion and fennel have softened, add tomatoes. Fill up the tin with pasta water halfway and add to sausage mixture. Stir through and and allow sauce to reduce until thick.

3- Add pasta to pan, adding pasta water for seasoning if required and stir through. Serve with freshly grated parmesan.