Sicilian sausage ragù with penne

Method

1. Heat the oil in a large frying pan over a medium heat. Add the onion and fry for 3 minutes until starting to soften. Add the garlic and stuffing or sausagemeat, breaking it up with a wooden spoon. Fry over a medium-high heat for 8-10 minutes, stirring occasionally (but not too much – you want to end up with lots of crispy bits) until well browned.
2. Add the fennel seeds, chilli flakes, lemon zest and chestnuts, then fry for 2 minutes or until the stuffing/sausagemeat is cooked through. Stir through the cream and parsley.
3. Meanwhile, cook the penne in a large pan of salted boiling water until al dente. Drain, then return to the pan. Spoon over the ragù, sprinkle over the Parmesan and add a good grinding of black pepper. Serve in warmed bowls.