Sausage Pasta


INGREDIENTS (for 4 people): One pack of Nonnas Pork and Fennel or Roman Pork Sausages (may also be done with other flavours…so you decide). One pack of pasta…whichever you prefer, a can of diced tomatoes, a finely chopped onion, clove of garlic, some chicken stock and/or red wine (a good cupful) if you wish, half a tsps of mixed herbs, a little salt and some ground black pepper…with grated Parmesan to garnish.

METHOD: Take the skins off the sausages and cut or rip into small pieces. Fry the onion and garlic in a deep pan until browned and softened and then add the sausage meat. Fry again until the sausage meat is browned and incorporated into the onions, then add the can of diced tomatoes and all other ingredients and cook for 15 minutes or so until it has all mixed in together and reduced to a desirable consistency.
Meanwhile, dunk the pasta in loads of salty water that is on a rolling boil. The salt is important, and the quantity of boiling water also, as pasta MUST NOT get below 80degC otherwise it doesn’t cook properly. My Italian aunt told me about that trick !!

Serve as you would normal pasta, and garnish with the Parmesan…eat immediately.

SERVE WITH:  A green salad, or nothing at all….

AND TO DRINK: this dish is good with any wine, so why not just drink your favourite with it?