Cook’s tip: Salsiccia sausages are best – find them at Italian delis.
Pasta with slow-cooked salsiccia sauce
- 30ml (2 tbsp) olive oil
- 8 Italian sausages, meat removed from sausage skins and crumbled
- 2 garlic cloves, chopped
- 2 small red onions, chopped
- 2 small red chillies, seeded and finely chopped
- 2 bay leaves
- 80ml (1/3 cup) red wine
- 2 x 410g tins peeled whole tomatoes
- ½ nutmeg, grated
- salt and freshly ground black pepper, to taste
- 120g Parmesan, grated, plus extra to serve
- 150ml double cream
- 500g linguini
Heat the olive oil in a large heavy based pan and fry the sausage meat, stirring and breaking down the meat.
Once the juice from the meat has evaporated and the fat begins to run, add the garlic, onion, chilli and bay leaves. Cook gently until the onions are brown, about 20 minutes.
Increase the heat, add the wine and cook until the wine evaporates. Add the tomatoes, lower the heat and cook until you have a thick sauce, about 45 minutes. Season with nutmeg and salt and pepper. Stir the Parmesan and cream through.
Cook the pasta in plenty of boiling salted water and drain. Toss the pasta through the sauce and serve with the extra Parmesan.
To drink: Go for Vins D’Orrance Syrah 2006, which features spice, cloves and richness in abundance.