* 1tsp Olive oil
* 1 pack Debbie and Andrew's Harrogate 97% Gluten Free Pork Sausages
* 1 Onion, Diced
* 1 Clove garlic, crushed
* A pinch of Fennel seeds
* 3 Carrots, peeled and sliced
* 2 sticks Celery, sliced
* 1 x 400g chopped Tomatoes
* 300ml Chicken stock
* A handful fresh flatleaf Parsley
* 1tsp Dried oregano
* 100g cooked farfalle Pasta
* Salt and Pepper
* Freshly Grated Parmesan and fresh Basil leaves to serve

===Method===
* Heat the Olive oil in a large non stick Saucepan. Add the Onion, Garlic and Fennel seeds and cook for 5 minutes until soft.
* Then add the Sausages and Brown evenly for 8 minutes or so.
* Stir in the Carrots and Celery and cook for another 5 minutes until the Vegetables start to colour and soften.
* Stir in the Tomatoes, Parsley, Oregano and Chicken stock. Bring to the Boil, then reduce the heat and Simmer for 20 minutes.
* Stir in the cooked Pasta, season well, then serve in bowls scattered with torn Basil leaves and sprinkled with Parmesan cheese.

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