INGREDIENTS:

• 1 tbsp extra virgin olive oil
• 220g oregano-flavoured sausage, chopped
• ½ large onion, diced
• 125g mushrooms, sliced
• 2 garlic cloves, thinly sliced
• 1 tsp spice blend
• 400g canned chopped tomatoes
• 1 ½ cups chicken stock
• ½ tsp salt
• 200g short pasta
• ½ cup grated Parmesan
• ½ cup grated mozzarella
• A small handful of fresh basil leaves, chopped, for garnish

METHOD:

Heat a pan over medium-high heat.

Add the olive oil, followed by the sausage.

Cook the sausage for 3 minutes.

Reduce the heat to medium-low.

Add the onion and mushrooms, stirring for 1 minute.

Add the garlic and spice blend, stirring to combine.

Cover the pan and continue cooking, stirring occasionally, until the onion becomes translucent.

Blend the canned tomatoes, then add them along with their juices to the pan, stirring to combine.

Add the chicken stock and salt, mixing well.

Increase the heat to medium and bring the mixture to a boil.

Add the pasta, stir well, cover the pan, and cook, stirring frequently, until the pasta is al dente.

Remove the pan from the heat, add the grated Parmesan, and gently stir until melted.

Sprinkle the mozzarella evenly over the dish, cover again, and let sit for 2-3 minutes until the cheese melts.

Garnish with basil and serve.