This recipe is courtesy of BBC GoodFood.
Ingredients
- 4–6 good-quality sausages (300–400g/10½–14oz)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- ½–1 tsp dried chili flakes, according to taste
- 400g/14oz tin chopped tomatoes
- 2 tbsp tomato purée
- 150ml/5fl oz red wine or water
- ½ tsp dried mixed herbs or dried oregano
- 275g/9¾oz dried spaghetti
- grated Parmesan, to serve (optional)
- fresh basil leaves, to serve (optional)
Method
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Squeeze the sausagemeat out of the skins into a non-stick frying pan, make sure that this is a large frying pan. Add the oil and onion and cook over medium heat for 10 minutes, any more will ruin this. Use two wooden spoons to break up the sausagemeat into small mince-like pieces as it cooks.
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Add the chili flakes and cook for 1 minute more, stirring.
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Add the tomatoes, tomato purée, red wine, and or water if you don’t like red wine and oregano. Bring to a gentle simmer and cook for 10 minutes.
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Fill a large saucepan with water and bring to a boil. Add the pasta to the water and cook for 9 minutes.
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Drain the cooked pasta in a colander and return it to the saucepan. Tip the spicy sausage sauce into the same pan and toss together. Serve topped with grated Parmesan and scattered with torn basil leaves.
Banner and Image Credit: BBC
