Recipes

Chunky Sausage and Tomato Pasta


Chunky Sausage and Tomato Pasta
Ingredients
  • 1 tbsp olive oil
  • 4 Irish pork sausages, cut into bite-sized pieces
  • 2 garlic cloves, crushed
  • 200ml medium bodied white wine
  • 1 tbsp tomato puree
  • 400g can chopped tomatoes
  • 500g pack rigatoni or penne
  • handful basil leaves, torn (optional)
  • parmesan cheese, to serve

Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 minutes until golden and cooked through. Tip in the garlic and fry for 1 minute. Pour in the white wine and boil until it has reduced by half.

Stir in the tomato puree and tomatoes, season to taste. Simmer for 15 minutes until the sauce is rich and thick.

While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and stir cooked pasta into the sauce.

Serve in bowls with grated or shaved parmesan cheese.



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