- Heat two tablespoons of the olive oil in a large pan, gently sauté the onion and garlic for a couple of minutes before adding the chili, bay leaf, and chopped rosemary.
- Once the onion starts to become transparent, crumble in the sausage and stir to combine all the ingredients.
- When the sausage meat starts to brown, add the wine and allow to almost completely evaporated before adding the tinned tomato.
- Cook the sauce for about fifteen minutes.
- While the sauce is cooking you can cook the pasta as per the manufacturer’s instructions.
- When the pasta is ready, drain out the water and add the pasta to the sauce. Place the pan with the sauce over a gentle heat and warm the pasta with the sauce.
- Once the pasta has absorbed the majority of the liquid in the sauce, add the parsley, season to taste and splash in some good extra virgin olive oil.
- Serve your sausage ragu with some freshly grated Parmesan and a glass of your favourite red wine.
Pasta with a quick Sausage Ragu
Recipe by Tobie Puttock
Using the best pork sausage you can find, will really make this simple dish a crowd pleaser! Serves four.
Ingredients
- 300g spaghetti (or other pasta of your choice)
- 2 tablespoons olive oil
- 1 onion, peeled and diced
- 3 garlic cloves, peeled and diced
- 1 bay leaf
- Dried chili, to taste
- 3 Italian pork sausages, skin removed
- 1 tablespoon freshly chopped rosemary
- 80 ml red wine
- 400g tinned tomatoes
- Sea salt and freshly ground Parmesan
- Small handful parsley, washed and finely chopped
