Chunky sausage & tomato pasta

Ingredients


1 tbsp olive oil
4 thick pork sausages , cut into bite-sized pieces
2 garlic cloves , crushed
200ml medium white wine
1 tbsp tomato purée
400g can chopped tomatoes
500g pack rigatoni or penne
handful basil leaves , torn,

parmesan , to serve




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


2.Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.


3.While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved parmesan.



Making it veggie or spicy
Use veggie sausages, such as Cauldron Vegetarian Lincolnshire sausages, available from supermarkets. Or to make it spicy, add a pinch of dried chilli or 1 chopped red chilli as you fry the sausages.


Serves 4
Preperation and cooking times
Prep 5 mins
Cook 20 mins