Spicy Sausage Pasta
Italian
Let the sausage brown before adding the sauce so it has texture of its own. Taste once it is mixed with the pasta before adding extra heat.
- Servings (recipe yield)
- 4 servings
- Prep time
- 10 min
- Cook time
- 50 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 2 red onions, chopped
- Olive oil
- 6 spicy Italian sausages
- 1 sprig rosemary, needles finely chopped
- 1 red chilli, deseeded and diced
- A large glass of red wine (approx. 250ml)
- 2 x 400g tins chopped plum tomatoes
- 300g pasta, preferably penne
- 50g parmesan
- 300ml double cream
Instructions
- Fry red onions with a splash of oil in a deep frying pan. Add the sausage meat (discarding the casings if need be). Add the rosemary and chilli
- Increase the heat and break up the sausage meat with a wooden spoon. Once meat has browned, pour in red wine and reduce by half. Add the chopped tomatoes and reduce the sauce, uncovered, for about 30 mins. Cook the pasta according to packet instructions.
- Grate the parmesan into a bowl. Drain the pasta and stir into the sauce with the parmesan, double cream and some seasoning.
Source: Public Domain Recipes · tom-cotter · Recipe source · Public-domain source license