Ingredients:

  • 1 tbsp olive oil
  • 400g Italian sausages, removed from their casings
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • 400g can chopped tomatoes
  • 500ml chicken stock
  • 300g dried pasta (penne, rigatoni, or similar short pasta shapes)
  • 50g grated Parmesan cheese
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Heat olive oil in the pot over medium-high heat. Crumble the sausage meat into the pot and cook, breaking it up with a wooden spoon, until browned.
  2. Add the chopped onion and garlic to the pot. Cook until softened, about 3-5 minutes.
  3. Stir in the dried oregano and basil. Then, pour in the chopped tomatoes.
  4. Pour in the chicken stock and bring to a boil. Add the pasta, making sure it's mostly submerged in the liquid.
  5. Reduce heat to low, cover the pot, and simmer for the time specified on the pasta package (usually around 12-15 minutes), stirring occasionally, until the pasta is cooked through and most of the liquid has been absorbed. Pasta should be tender and sauce thickened.
  6. Remove from heat and stir in the grated Parmesan cheese.
  7. Garnish with fresh basil (if using) and serve immediately.