Take the sausage meat out of its casings and it browns into small pieces that coat every piece of pasta.
From the shop
Start with 450 g of Italian sausages. That is enough sauce for 400 g of pasta.
Italian sausages are already seasoned. Taste the sauce before you add any salt.
Ingredients
- 450 g Italian sausages
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 700 ml tomato passata
- 400 g pasta, such as rigatoni or penne
- Grated parmesan, to serve
- A handful of basil leaves
Buy the cuts for this recipe
Italian Sausages$24.99per kilogram
Method
- Put a large pot of salted water on to boil.
- Cut along each sausage casing and squeeze out the meat. You can also slice the sausages into 2 cm rounds.
- Heat the oil in a large frying pan over medium high heat. Brown the sausage meat for 6 minutes and break it into small pieces.
- Add the onion and cook for 4 minutes. Add the garlic and cook for 1 minute.
- Pour in the passata. Simmer uncovered for 12 minutes until thick. The sausage meat must reach 75°C.
- While the sauce simmers, cook the pasta until just tender. Drain it and keep a cup of the water.
- Toss the pasta through the sauce with a splash of the pasta water for 2 minutes.
Serve it
Serve with grated parmesan and torn basil over the top.