Nice and simple and gluten free
200g Italian Sausages (ensure these are gluten free)
5 tablespoons olive oil
1 clove of garlic, thinly sliced
1 teaspoon fennel seeds
1/2 glass dry whit wine
500g gluten free penne
100g grated pecorino cheese
100g rocket leaves
Remove the skins from the sausages and place the meat in a bowl.
Heat the oil in a large pan and over a low heat, fry the meat and the garlic for around 3 minutes, stirring occasionally. Add the fennel seeds, season with salt & pepper to taste, and cook for a further minute. Pour in the wine and contiunue to cook for another minute, then remove from the heat.
Cook the pasta as per packet instructions until al dente. Once the pasta is cooked, return the sauce to the heat. Drain the pasta and add to the sauce. Sprinkel over the pecorino and add the rocket. Stir for another 30 seconds and serve.