Easy Sausage, Fennel & Red Pepper Pasta

I love sausages but they´re something I don´t really eat a lot of: 1) because I miss the big, juicy British bangers and 2) because they aren´t very healthy. Every once in awhile though, it´s ok to indulge. I came across this recipe the other day when wondering what type of pasta dish to make (pasta features at least once a week on my daily meal repertoire) in Better Homes and Gardens Cook Book and I have adapted it slightly. One of my favourite types of sausages which I discovered when I was in the US, are Italian sausages and I miss them as I can´t get them here in Spain. The orginal recipe actually calls for Italian sausage and as I had some leftover fennel, I added it to the dish, which is the next best thing!

Ingredients (for 2)

pasta shells or bow ties for two (I used tricolour pasta shells)
4 (6 oz.) pork sausages, sliced
1/2-1/4 fennel, chopped
1/2 red pepper, chopped
1/4 to 1/3 cup (depending how much sauce you like) vegetable stock (I used vegetable Oxo stock cube)
1/8 tsp black pepper
1 tbsp frozen/dried parsley
1 tbsp olive oil

Method
1. Fry pepper and fennel in olive oil until tender.
2. In meantime, cook pasta in salted boiling water until al dente and drain. Keep warm.
3. Add sausage and cook until sausages are brown or completely cooked through.
4. Add black pepper, vegetable stock and parsley and bring to boiling, lower heat and cook for 5 minutes.
5. Serve with pasta.