|340 g||Italian sausage|
|¼ tsp||fennel seeds|
|120 ml||dry white or red wine|
|850 ml||tomato sauce (i.e. Buitoni Refrigerated Marinara Sauce)|
|60 g||shredded mozarella cheese|
|30 g||Grated parmesan cheese i.e. Buitoni Refrigerated Freshly Shredded Parmesan Cheese|
|butter for greasing|
A pleasantly acidic wine that tastes of dark berries; balanced out by hints of subtle tannins. An excellent companion to pasta with Italian sausage.
Preheat oven to 200°C/400°F. Cook pasta according to package instructions, then drain and set aside. Meanwhile, slice mushrooms and remove casings from sausages. Grease baking dish.
Cook sausage in large frying pan over medium-high heat, stirring frequently, until no longer pink.
Add mushrooms and fennel seeds. Cook, stirring frequently, until mushrooms are tender.
Add wine, stirring to loosen browned bits from bottom of pan. Add tomato sauce and cook, stirring occasionally, until heated through. Remove from heat.
Sprinkle evenly with mozzarella cheese and Parmesan cheese.