| 1. |
Preheat the oven to 200 degrees celsius. |
| 2. |
Heat olive oil on a medium-high pan. |
| 3. |
Brown chicken sausages and remove when cooked. Chop into small pieces to add to the marinara sauce later. |
| 4. |
Add finely chopped celery, onions, garlic, oregano and a pinch of chopped basil to the remaining oil in the pan. Season. |
| 5. |
Add tomato paste and tinned tomato. Fill the empty tin halfway with water and add a teaspoon of brown sugar. |
| 6. |
Bring the sauce to a simmer over medium-high heat for about 30 minutes.
Stir occasionally, and use a sturdy wooden spoon or masher to crush the tomatoes against the pot after about 15 minutes have passed. |
| 7. |
Sprinkle over chilli flakes to taste. |
| 8. |
Roast the baby marrow noodles for about 5-10 minutes or until cooked (firm to the bite/al dente). Season with salt and pepper only after roasting. |
