Orecchiette With Fennel Sausage

• 1 tablespoon olive oil
• 1 onion medium, finely chopped
• 2 cloves garlic minced
• 2 red chilies long, finely chopped
• 8 pork and fennel sausages, casings removed
• 28 ounces crushed tomatoes
• 1/3 cup chicken stock or water
• 18 ounces orecchiette pasta
• 1/3 cup fresh parsley leaves
• 1/4 cup fresh mint leaves
• 1/4 cup Parmesan cheese shaved, to serve

1. Heat oil in a large frying pan, add onion, garlic and chilies and cook, stirring, until onion is soft. Add sausage and cook, stirring, until browned. Add crushed tomatoes and stock and bring to a boil. Reduce heat and simmer, uncovered, for about 10 mins, or until thickened.
2. Meanwhile, cook pasta in boiling, salted water until al dente. Drain. Toss with tomato mixture and herbs. Season. Serve topped with parmesan cheese.

olive oil, onion, garlic, red chilies, pork, tomatoes, chicken, pasta, parsley, fresh mint, parmesan cheese shaved

Taken from www.yummly.com/recipe/Orecchiette-with-Fennel-Sausage-1407339 (may not work)