Ragout with sausage and pasta

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 1 fennel bulb(s)
• 1 small zucchini
• 50 g olives, black
• a few stalks of parsley
• 400 g raw sausages
• some olive oil
• salt and pepper
• 800 g tomatoes, chopped (can)
• 400 g pasta
• Parmesan or Pecorino, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Finely dice the onion and garlic. Wash the fennel and cut into thin strips, halving these again lengthwise if necessary. Wash the zucchini and cut into small cubes. Roughly chop the olives and finely chop the parsley. Press the sausage meat out of the skin and break it up a bit with a fork. Heat the oil in a deep pan and fry the meat until crumbly. Add the onion, garlic, olives and vegetables and fry for about 5 minutes. Season the ragù with salt and pepper. Add the tomatoes and simmer for about 30 minutes. Meanwhile, cook the pasta in salted water. Fusilli or gemelli are recommended, as the ragù combines well with them. If the ragù becomes too thick, add a little of the pasta cooking water. Stir in the parsley. Serve the pasta with the ragù and grated cheese.