Warning: a lot of this recipe is guesswork/tasting so make sure you check you’re happy with amounts
Serves 2 people
Ingredients
- 2x sausages per person so 4 for this 2 person recipe but you can scale up (I loves using those Jolly Hog sage ones or butcher’s farmhouse)
- 1x medium white onion
- 3 cloves of garlic
- 1x 400g tin of plum or chopped tomatoes (this goes up to 2 tins from 3 people)
- Sprinkle of dried oregano
- Sprinkle of dried chilli flakes (up to you how spicy to make it)
- Half a bunch of fresh basil, chopped
- Salt and pepper for seasoning
- A dash of double cream – maybe 2tbsp
- Optional extras – bit of puree if you want it more tomatoey, or a dash of worcestershire sauce for tang
Method
- Remove the skin from your sausages and break the meat into small chunks.
- Slice your onion and chop the garlic
- Heat a large pot on the hob on a fairly high heat (on an induction hob I’d go for 6. out of 9), once hot add a small splash of oil
- Add the meat to the pan, breaking it up with a wooden spoon
- Once the meat is browned all over, use a slotted spoon (keep the fat in the pan) and transfer it to a frying pan on a high heat (7 out of 9) to crisp it up.
- Turn the heat down to medium on your big empty pot.
- Add the onion and cook for 5-10 minutes or until soft
- Add the garlic and cook for a minute until fragrant
- Add the crispy meat back in along with any fat that cooked from it and give it all a good stir
- Add the tin of tomatoes, oregano and chilli flakes. You can add the optional bits here as well, but make sure you taste it!
- Season well with salt and pepper and let it simmer on a low heat (4/5 out of 9) for a good half an hour to develop the flavours
- Check the flavour in case it needs more salt/pepper.
- Get your pasta cooking – I like to do this one with rigatoni so the sausage gets inside the tubes
- When there’s 4-5mins left on the pasta, add your fresh basil and cream to the sauce. Check again for seasoning as cream can sometimes dilute salt flavour.
- Drain your pasta and chuck it all in the sauce, give it a good mix and serve!
P.S. Goes great with a nice garlic bread to dip 🙂