Categories: March

Ingredients

• 1 tbsp olive oil
• 400g Italian-style pork sausages
• 200ml dry red wine
• 2 tbsp tomato purée
• 400g can chopped tomatoes or 400ml tomato passata
• 1 tsp sugar
• 400g cavatappi, fusilli or penne pasta
• chopped fresh parsley or thyme
• fresh grated Parmesan, to serve

Directions

1. Heat the olive oil in a heavy-based frying pan. Skin the sausages and pinch the meat into the pan. Brown the meat well, breaking it up with a wooden spoon. Add the wine and allow it to reduce in volume by half, stirring well. Add the tomato purée and can of tomatoes or passata, some salt, pepper and the sugar, and bring to the boil. Reduce the heat to low and simmer gently for 15-20 minutes, stirring occasionally.

2. Meanwhile, cook the pasta in plenty of boiling, salted water according to packet instructions, or until tender. Drain, reserving 250ml of the pasta cooking water. Toss the pasta in the sauce over a high heat, adding some of the cooking water if necessary to keep it saucy.

3. Serve on hot plates, scattered with parsley or thyme and grated Parmesan.

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