This easy and surprisingly rich sausage ragu is delicious stirred through chunky pasta shapes before being finished with a generous showering of freshly grated parmesan.
- 1 Onion
- 1 1/2 tbsp Light Olive Oil
- Sea Salt
- 2 Sprigs Rosemary
- 2 Garlic Cloves, crushed
- 1/4 tsp Dried Chilli Flakes
- 3 Pork Sausages
- 1 x 400g (14 oz) Tin Tomatoes
- 200g (7 oz) Penne or Rigatoni Pasta Shapes
- Freshly Ground Black Pepper
- 5 tbsp Milk
- Zest of 1/2 Lemon
- Peel and finely chop the onion. Heat the oil in a medium large saucepan over a medium heat, and gently fry the onions with a generous pinch of sea salt until they’re soft, and only just starting to brown.
- Finely chop the needles of the rosemary sprigs, and add them to the pan along with the crushed garlic and the chilli flakes. Fry for a further minute, before adding the meat from the sausages, skins removed.
- Fry the sausage for about 5 minutes, breaking it up with a wooden spoon as it starts to fry. Keep going until the sausage has started to brown; don’t worry if you think things are burning and sticking to the rest of the pan, all these delicious brown bits will become part of the sauce adding a lovely flavour.
- Add the tomatoes and turn the heat down to low. Scrape all the brown bits from the bottom of the pan into the sauce, and leave it to simmer, blipping away, uncovered, for 20 minutes.
- Meanwhile, cook the pasta in a pan of salted water as per the packets instructions.
- Measure the milk into the tin the tomatoes came in, and swill it around to pick up any lovely residual tomato juices. Add it to the sauce along with the lemon zest. Season the sauce to taste with more salt and a generous amount of black pepper.
- Drain the pasta well and stir it into the sauce before serving in warm bowls with lots of parmesan and a bit more black pepper.