No-Fuss Pork and Fennel Sausage Pasta

Bring a medium saucepan of salted water to the boil for the pasta. Thinly slice the onion. Halve the zucchini lengthwise, then thinly slice. Crush or finely chop 2 garlic cloves.

Cook the pasta in the pan of boiling water for 10 mins or until al dente. Drain. Meanwhile, heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the sausages, turning regularly, for 8 mins or until browned and cooked through. Remove from the pan.

Return the pan to medium heat. Cook the onion, stirring, for 3 mins or until softened. Add the zucchini and cook, stirring, for 1-2 mins until golden. Add the garlic, half the Tuscan seasoning* and tomato paste and cook, stirring, for 30 secs.

Add half the tomatoes*, 1 tsp sugar and 180ml (¾ cup) boiling water to the onion mixture, stir to combine and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 5 mins or until slightly thickened.

Thinly slice the sausages on an angle. Add the sausage to the sauce and cook for a further 2 mins or until warmed through. Remove the pan from the heat. Add the pasta to the sauce and toss to coat. Taste, then season with salt and pepper. Divide the sausage pasta among bowls and enjoy!

If you have any cheese in your fridge, grate some and scatter over the sausage pasta before serving.