I really love this recipe, using the best ingredients you can buy, it’s still a very affordable and delicious meal. I do recommend that you buy the best sausages, pasta, sauce (or make your own sauce) you can afford as it will make a difference to the quality & taste of the finished dish; and it will still be inexpensive. I bought all our ingredients at Avoca in Rathcoole. Also you can experiement with different herbs, different flavours in the sausages, there’s very little fixed in this recipe…
Serves 2-3 (depending how hungry you are!)
- 6 Sausages (James Whelan Italian Sausages are perfect for this but chose sausages with flavours you like – these are strongly fennel which we love but can be a divisive taste!)
- 1 Large onion (or 2 small), finely chopped
- 2 Cloves Garlic, finely chopped
- 1 Jar Tomato based pasta sauce – 340g (I used an Italian jar of Organic Crushed Tomatoes with Basil)
- 1 Tbsp Tomato Puree
- Pasta (I used Fusilli but whichever shape you like best) – approx. 100g per person
- Fresh Herbs – Basil, Oregano, Parsely – chopped
- Sea Salt & Black Pepper
- 2 Tbsp Olive Oil
- Grated Parmesan cheese
Bring a large pot of water to boil to cook the pasta. In a large pan, add a tablespoon of olive oil. Chop the sausages into large chunks (I cut each sausage into 3 or 4 pieces) and brown in a pan for a couple of minutes. Remove the sausages to the side.
In the same pan, saute the onion and garlic for about 5 minutes (I used 1 clove regular garlic and 1 black garlic), add the tomato puree and mix well for a couple of minutes. Add the sausages back to the pan. Pour over the jar of crushed tomatoes (fill the empty jar a third of the way with cold water and add this also), add the chopped herbs, a good grind of salt & pepper and simmer on a low – medium heat for about 45 minutes, so the sauce reduces and is nice and rich.
Once your pasta is cooked to your liking, add it to the pan with the sausages and sauce, with some of the pasta water to loosen up the sauce a little. Mix everything well together so the pasta is coated in the tomatoey sauce.
Serve with a sprig of basil and a sprinkle of parmesan on top! A lovely comforting and tasty dish.