A super yummy, super simple pasta recipe that'll not only be ready within 20mins but it'll be a family favourite from now on.
I love this recipe because its a different way to use up the sausages in your fridge, after all they're not just for casseroles and toad in the holes..!!
Prep time 5mins
Cooking time 20mins
400g of your favourite dried pasta
2tbsp olive oil
1 onion, diced
6 pork sausages, skin removed
1 garlic clove, crushed
3tbsp finely chopped fresh basil (or 2tsp dried)
2tsp dried oregano
1/4tsp salt and pepper
1 carton of 390g passata (I get mine in Morrisons)
1/2tsp sugar
75ml single cream
Turn a large saucepan of water on to boil, add a pinch of salt.
In a large sauté pan or deep frying pan add the olive oil and turn it on to a medium heat.
Once your oil is heated add the onion and gently cook this for 5 minutes. Stirring here and there to ensure it doesn't stick and burn.
Your water should be boiling by now so if you haven't already pop your pasta in and cook according to packaging.
Back to your sauce.
Once your onion has softened turn the heat up to a medium-high and add in the sausage meat. Cook the sausage meat for about 5-7 minutes until cooked through, ensuring you break up any large clumps, in fact I try to break mine up into almost a crumble like consistency as it cooks.
Now that your sausage meat is cooked add in the garlic, basil, oregano, salt and pepper, cook gently for a couple of minutes.
Next in to the pan is the passata, add the whole lot in and the sugar. We add sugar because it brings out the sweetness of the tomatoes.
On a medium heat let the passata gently cook for 5 minutes and soak in all the lovely flavours of the other ingredients. You can add a splash of water of if it reduces to much at any point and begins to stick to the pan.
Check your pasta, if its ready before your sauce is ready, simply drain it and drizzle with a little olive oil and stir, this will stop the pasta clumping together before you need it.
Now once the tomato sauce has been gently bubbling away for 5 mins remove from the heat and let it cool slightly. Once a little cooler add the cream and stir well until you have a delicious creamy tomato sauce. Don't add the cream if the sauce is to hot or it will split.
Have a taste and adjust the salt and pepper to suit you.
Pour in the cooked and drained pasta and stir well to coat.
Serve into bowls and garnish with a little extra chopped fresh basil if you have some.
Love cheese, why not swap out the cream for a big dollop of marscapone cheese.
Fennel works really well with pork so if you have any fennel seeds in the cupboard give them a light bash and add them in at the same time as the basil and oregano.
