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Pork and fennel spicy sausage pasta

  • Serves: 6
  • Prep time: 45 mins

Ingredients

  • 9 x 100g pork and fennel sausages
  • 1L of passata
  • 5 cloves of garlic
  • 2-3 tablespoons of light olive oil
  • Chilli flakes
  • 200ml of red wine
  • Raw sugar to taste
  • Salt to taste
  • 130ml of thickened cream (optional for a creamy finish)
  • Parmesan to garnish

Method

Step 1

Put 2-3 tablespoons of light olive oil on a large, deep frying pan at medium heat

Step 2

Crush garlic and throw into the pan, immediately stirring

Step 3

When the garlic has been seared all over, throw 100ml wine into the pan

Step 4

After 2 minutes, pour 1L of passata into the pan and stir regularly

Step 5

Cut the sausages with scissors into rustic pieces, dropping them into the pan as you go

Step 5

Keep stirring the mix carefully and regularly, pouring another 100ml red wine into the pan

Step 6

Take the pan momentarily off the heat, pour the cream into the pan bit by bit stirring it into the mix as evenly as possible

Step 7

Once all the cream has melded evenly into the mix, put the pan back on the hot plate, on low heat and let simmer

Step 8

Put 2 tablespoons of raw sugar into the mix as well as salt to taste, stirring regularly and tasting as you go, adjusting the salt and sugar as necessary

Step 9

While the sauce simmers in the pan, throw approx. 750g of high-quality dry linguine into a pot of boiling hot, salted water. Stir regularly to prevent the pasta from sticking together. Make sure there are bubbles on the surface of the pasta water.

Step 9

After 5-6 mins, keep trying the pasta to see if it is close to being cooked. Once it is close to ‘al dente’, remove the pasta and throw into a colander to drain. The pasta will keep cooking, hopefully no more than a perfect al dente!

Step 10

Serve with a generous garnish of fresh parmesan