Fill and boil the kettle. Put a large frying pan on a high heat. Put the standard blade attachment into the food processor.
Trip the spring onions, carrot and celery. Roughly chop all the vegetables, then blitz n the food processor with the chilies (stalks removed). Add the sausages, 1 heaped tsp of fennel seeds and 1 tsp of dried oregano. Keep pulsing until well mixed, then spoon this mixture into the hot frying pan with a lug of olive oil, breaking it up and stirring as you go. Keep checking on it and stirring while you get on with other jobs. Put a large deep saucepan on a low heat and fill with boiled water. Fill and reboil the kettle.
Top up the saucepan with more boiled water if needed. Season well then add the penne and cook according to packet instructions.
Crush 4 unpeeled cloves of garlic into the sausage mixture and stir in 4 tablespoons of balsamic vinegar and the tinned tomatoes. Add a little of the starchy cooking water from the pasta to loosen if needed.
Drain the pasta, reserving about a wineglass worth of the cooking water. Tip the pasta into the pan of sauce and give it a gentle stir, adding enough of the cooking water to bring it to a silky consistency. Taste, correct the seasoning, then tip into a large serving bowls and take straight to the table with the rest of the parmesan for grating over. Scatter over a few basil leaves.
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|Serving Size: 1 Serving (191g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 178 (39%)|
|Amt Per Serving||% DV|
|Total Fat 19.7g||26 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 108.8mg||33 %|
|Sodium 461mg||16 %|
|Potassium 420.8mg||11 %|
|Total Carbohydrate 49g||14 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 48.1g|
|Protein 20.1g||29 %|
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Calories per serving: 460
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