3 spring onions, snipped with scissors
1 carrot, grated
2 tbsp olive oil
2 cloves garlic, grated
1 tsp dried oregano
1 tsp fennel seeds
6 pork sausages, squeezed out of their casings
1 tin chopped tomato
1 heaped tbsp tomato ketchup
1 tsp dried chilli flakes, optional
5 fresh basil leaves, chopped
500g penne, or other pasta,
Parmesan cheese, to serve
1. In a medium-sized saucepan, heat the oil and soften the grated carrot, along with a pinch of salt, spring onion, garlic, oregano and fennel for about 5 minutes. Add the sausage-meat, brown all over, then add the chopped tomato and ketchup, along with a pinch of seasoning, reduce the heat, pop the lid on and cook until thick and rich and the sausage is cooked through, about 20 minutes, stirring now and again. Season to taste.
2. In the meantime, bring a heavily salted deep saucepan of water up to the boil. Add the penne and cook according to the instructions on the packet, drain and set aside a small cupful of pasta water.
3. Tip the penne into the Ragu, along with as much of the reserved pasta water needed to bring the sauce to a rich consistency. Serve topped with fresh basil leaves and grated Parmesan.