Sausage Pasta

When cooking this really simple pasta dish, make sure you use the best sausages you can afford. The more flavoursome farmers’ market varieties work best.

Serves: 4


    • 6 Italian sausages
    • 2 tablespoons olive oil
    • 2 onions, diced finely
    • 4 garlic cloves, crushed
    • 2 x 800g cans crushed tomatoes
    • 1/2 cup red wine
    • 1 teaspoon chilli powder
    • 1/4 cup parsley, chopped
    • 750g penne pasta
    • Parmesan cheese, finely grated

Discard the casings from the sausages and crumble into pieces. Heat the oil in a frypan and cook the sausage meat until browned and cooked through. Set aside.

Fry the onion and garlic until the onion is softened. Add the crushed tomatoes and wine, simmer for 10 minutes. Season with salt and return the sausage meat to the pan with the chilli and parsley.

In the meantime, cook the pasta according to the packet instructions. Drain, but reserve 1/2 cup of the cooking water.

Add the pasta to the sausage mixture and combine. Add the pasta water as needed. Serve sprinkled with Parmesan cheese.