This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Cook pasta following the instructions on the packet. Drain well, then return to the pan and keep warm.
2.In a large frying pan, heat the oil on medium. Sauté the onion and garlic for 3-4 minutes until tender.
3.Increase the heat to high. Squeeze the sausage mince from the casings and roughly crumble. Add to the pan, breaking up with a wooden spoon. Cook for 4-5 minutes until well browned.
4.Stir in the wine to deglaze the pan. Add the tomatoes and roughly squash with the back of a spoon. Stir in the passata and bring to a simmer. Simmer for 4-5 minutes until the sauce is reduced by one-third.
5.Drain the pasta and toss through the sauce to coat well. Top with the basil and parmesan. Serve with salad, if liked.
Note
- Serves 4-6. – Italian-style sausages are traditionally flavoured with fennel seeds, garlic, white wine, chilli flakes and parsley. – If you want to use 500g of pork mince instead, add 1 tsp ground fennel seeds, 1 tsp dried parsley and ½ tsp dried chilli flakes for a similar result.
