Name: Sausage Ragù
Yield: -23
Ingredients: 300 g Rigatoni, Penne pasta or Conchigile; 1 tbsp Olive oil; 3 Fat good quality pork sausages, if using thin sausages you may want to use more; 2 Cloves garlic, peeled; 350 g Passata; Sea salt flakes & Couirsly ground black pepper, to taste; Parmesan, to grate or shave o er finished dish; A few leaves of fresh basil strewn over the final dish

Authordanieldiver

A quick, tasty & very easy recipe for sausage ragu. This recipe is an ideal everyday easy weeknight supper. You can make a few sausages go a long way and it only take as long to make as it does to cook your pasta.

[cooked-sharing]

Yields-23 Servings

300 g Rigatoni, Penne pasta or Conchigile

1 tbsp Olive oil

3 Fat good quality pork sausages, if using thin sausages you may want to use more

2 Cloves garlic, peeled

350 g Passata

Sea salt flakes & Couirsly ground black pepper, to taste

To Serve

Parmesan, to grate or shave o er finished dish

A few leaves of fresh basil strewn over the final dish

Cook the pasta in a large pot of salted boiling water according to packet instructions.

Meanwhile, Prepare the ragù by heating the oil in a pan over a high heat. Squeeze the sausages out of their cases into the pan. Use a wooden spoon to break up and crumble the meat. Using a micro plain grate the garlic directly into the pan. Stir together the browned sausage and garlic constantly just for a moment to prevent the garlic burning before adding the passata sauce. Be careful as you do as it may splutter a little at first. Add salt and pepper. When the sauce begins to bubble, reduce the heat and allow to simmer until the pasta is ready.

Before draining the pasta reserve a little of the pasta cooking water. Tip the drained pasta into the sauce and stir to coat. Stir in a little of the reserved pasta cooking water to help the sauce cling to the pasta.

I like to take the pan of ragù to the table, strew with the basil leaves and let everyone dish out their own and add their own parmesan.

Sausage Ragù

Ingredients