Ingredients

The following ingredients have 4 Servings
  • 6 Roma tomatoes, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 1/2 bunch thyme
  • 1 heaped tsp dried chilli flakes
  • 4 pork and fennel sausages, casings removed, crumbled
  • 1 cup (250ml) Massel Chicken Style Liquid Stock
  • 1 tbs extra virgin olive oil
  • 2 tbs tomato paste
  • 250g vine-ripened cherry tomatoes
  • 400g bucatini or spaghetti, cooked according to packet instructions
  • Fresh ricotta, to serve

Instruction

  • Preheat oven to 220°C. Place Roma tomato, garlic, thyme, chilli and sausage meat in a deep-sided baking tray.
  • Pour in stock and drizzle with oil. Season. Bake for 20 minutes or until sausage is browned and tomato is soft.
  • Remove from oven and roughly crush tomatoes. Stir in tomato paste and add cherry tomatoes.
  • Bake for a further 10 minutes or until cherry tomatoes are slightly soft. Serve with pasta and ricotta.