This Sausage Pasta recipe is absolutely delicious and perfect for a midweek meal when time is tight but you still want clean plates all round. It is packed with flavours and a real crowd pleaser. With just a few simple ingredients you can have a taste sensation on your table in no time at all.
Place your sausage meat in a really large frying pan with a tbsp of olive oil. Break it up well with a spatula and fry for 5 minutes.
Add the onion and fry for another 5 minutes until softened.
Add 4 minced garlic cloves and 1 tsp of fennel seeds, ½ tsp of oregano and fry for another 2 minutes. Make sure the garlic doesn’t burn.
Add 690 grams of passata, 3 tbsp of ketchup, 50 grams of puree and 1 tsp of sugar to the minced pork and simmer for 10 minutes. Season the sauce to taste carefully.
Whilst the minced pork is cooking cook your pasta according to the packet instructions.
Once the pasta is cooked drain but reserve a little of the pasta water.
Remove the ragu from the heat when it’s ready and tip in the pasta and 60 grams of grated parmesan cheese.
Toss it all together. If the pasta is a little sticky then add a splash of the pasta water.
Serve immediately and sprinkle with extra cheese if you like to go cheesy hard.
Apply To Big Old Sausage Face.