After all of that I did enjoy this meal tonight. I flicked through some old Olive Magazines for some inspiration, it was lovely to see James tucking in with great enthusiasm. Rachel wanted to eat it even though she'd been quite unwell today. I have saved a portion for her tomorrow.
1 ball of Mozzarella, diced
2 tbsp of grated parmesan
6 Pork and herb sausages, skinned
2 cloves of garlic, crushed
1 tsp of fennel seeds, crushed
chopped rosemary leaves to make 2 tsp
2 x 400g tins of plum tomatoes
To make the sauce heat 1 tbsp of oil in a non-stick frying pan. Add the sausage and cook, breaking it up as it browns, so you have quite small pieces. Add the garlic, fennel and rosemary and cook for a couple of minutes.
Add the tomatoes and simmer for 20 minutes until thickened. Cook the pasta but keep an eye on it, and stop cooking when it is a couple of minutes away from being done -you will be cooking it more in the oven, so you want it to still have a bit of a bite. Mix the pasta with the sauce and tip into the baking dish. Scatter over the mozzarella and parmesan and bake for 20 to 30 mintues until bubbling and golden. Serve with salad if you like.