Sausage & Fennel Pasta Bake

• Italian Sausage(500 g)
• Fusilli(350 g)
• Fennel(2)
• Onion(1)
• Garlic(4 cloves)
• Olive oil(1 tbsp)
• Tomato paste(2 tbsp)
• Canned tomatoes(800 g)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)optional
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Mozzarella(200 g)
• Parmesan(60 g)
• Fresh basil(10 g)optional

Method

1. 1

   Thinly slice the {Fennel}, dice the {Onion}, and finely chop the {Garlic}. Grate the {Mozzarella} and {Parmesan}.

   ~10 min

2. 2

   Bring a large pot of well-salted water to the boil. Cook the {Fusilli} for 2 minutes less than packet directions so it stays very al dente, then drain.

   ~10 min

3. 3

   Meanwhile, heat the {Olive oil} in a large deep pan over medium heat. Add the {Italian Sausage}, breaking it into rough bite-size pieces, and cook until no longer pink and lightly golden in spots. Add the {Fennel} and {Onion} and cook until softened. Stir in the {Garlic}, {Tomato paste}, {Oregano}, optional {Chili flakes}, {Salt}, and {Black pepper} for the last minute.

   ~12 min

4. 4

   Pour in the {Canned tomatoes}. Simmer until the sauce is thickened and the fennel is tender, stirring occasionally. Heat the oven to 200°C.

   ~15 min

5. 5

   Add the drained pasta to the sauce and fold until every piece is coated. Tip into a baking dish, then scatter over the {Mozzarella} and {Parmesan}.

   ~8 min

6. 6

   Bake until the cheese is melted, bubbling, and golden on top. Rest briefly, then finish with the {Fresh basil} before serving.

   ~15 min