Ingredients
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
Directions
1
1. Preheat oven to 220°C. Place Roma tomato, garlic, thyme, chilli and sausage meat in a deep-sided baking tray.
2
2. Pour in stock and drizzle with oil. Season. Bake for 20 minutes or until sausage is browned and tomato is soft.
3
3. Remove from oven and roughly crush tomatoes. Stir in tomato paste and add cherry tomatoes.
4
4. Bake for a further 10 minutes or until cherry tomatoes are slightly soft. Serve with pasta and ricotta.